Asian Pork 'n' Peppers Recipe

Asian Pork 'n' Peppers Recipe
Asian Pork 'n' Peppers Recipe photo by Taste of Home
Publisher Photo

Asian Pork 'n' Peppers Recipe

Be the first to add a review
Publisher Photo
Curry and oyster sauce flavor the medley of pork, leeks and sweet peppers in this calorie-friendly recipe submitted by Dawne Paterson of Kanata, Ontario. “It works well with chicken, too,“ she notes.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons oyster sauce
  • 1/4 teaspoon curry powder
  • Dash hot pepper sauce
  • 2 ounces uncooked multigrain or whole wheat spaghetti
  • 1/3 pound pork tenderloin, cut into thin strips
  • 1-1/2 teaspoons canola oil, divided
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 small sweet yellow pepper, julienned
  • 2 tablespoons chopped leek (white portion only)
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh cilantro, divided

Directions

In a small bowl, combine cornstarch and broth until smooth. Stir in the oyster sauce, curry powder and hot pepper sauce; set aside. Cook spaghetti according to package directions.
Meanwhile, in a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1 teaspoon oil until no longer pink; remove and keep warm. Stir-fry the peppers, leek and garlic in remaining oil for 3-4 minutes or just until crisp-tender.
Stir reserved broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain spaghetti; add to the pan. Add pork and 1 tablespoon cilantro; toss to combine and heat through. Sprinkle with remaining cilantro. Yield: 2 servings.
Originally published as Asian Pork 'n' Peppers in Cooking for 2 Spring 2007, p11

Nutritional Facts

1-1/3 cups: 272 calories, 7g fat (1g saturated fat), 42mg cholesterol, 371mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons oyster sauce
  • 1/4 teaspoon curry powder
  • Dash hot pepper sauce
  • 2 ounces uncooked multigrain or whole wheat spaghetti
  • 1/3 pound pork tenderloin, cut into thin strips
  • 1-1/2 teaspoons canola oil, divided
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 small sweet yellow pepper, julienned
  • 2 tablespoons chopped leek (white portion only)
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh cilantro, divided
  1. In a small bowl, combine cornstarch and broth until smooth. Stir in the oyster sauce, curry powder and hot pepper sauce; set aside. Cook spaghetti according to package directions.
  2. Meanwhile, in a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1 teaspoon oil until no longer pink; remove and keep warm. Stir-fry the peppers, leek and garlic in remaining oil for 3-4 minutes or just until crisp-tender.
  3. Stir reserved broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain spaghetti; add to the pan. Add pork and 1 tablespoon cilantro; toss to combine and heat through. Sprinkle with remaining cilantro. Yield: 2 servings.
Originally published as Asian Pork 'n' Peppers in Cooking for 2 Spring 2007, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsian Pork 'n' Peppers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review