Pork-Pepper Skillet
Serves
3
Prep time:
0:20
Cooking time:
0:20
Total time:
0:45

Ingredients

Directions

1.

In a small bowl, STIR together cornstarch, beef broth and chili-garlic paste; SET aside.

2.

ADD one tablespoon oil to a large skillet and HEAT to medium hot (375 F).

3.

ADD peppers and onions and STIR-FRY until translucent, about three minutes; REMOVE and SET aside.

4.

ADD another tablespoon of oil to skillet; ADD pork strips and STIR-FRY until cooked through, about five minutes.

5.

ADD broth mixture, BRING to boil, STIRRING; REDUCE heat to 250 F.

6.

STIR in peppers and onions; SIMMER for ten minutes.

Serve over rice noodles and top with a sprinkle of sesame seeds.

Chili-garlic paste can be found with Thai foods. We use Mae Ploy brand red curry paste. We use China Boy brand rice noodles. Instead of rice noodles, you may substitute cooked rice or hot cooked soba noodles.

From So. Living 9/01, pg 166
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 627 Calories; 15g Fat (21.3% calories from fat); 68g Protein; 54g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 6220mg Sodium. Exchanges: 2 Grain(Starch); 8 Lean Meat; 1 Vegetable; 2 Fat.