KITCHENAID 4KFP750 - Manuel (Page 39)

37
Szechwan Pork
2 large cloves garlic
1 piece (2-in. [5 cm]
long) peeled ginger
root, cut into
quarters
2 tablespoons (30 ml)
soy sauce
1 tablespoon (15 ml)
sherry
1 teaspoon (5 ml) dark
sesame oil
1 1 ⁄
2
teaspoons (7 ml)
crushed red pepper
flakes
3 ⁄
4
pound (340 g) pork
tenderloin, cut into
3-inch (7.6 cm)
pieces and frozen for
40 to 55 minutes
1 red or yellow bell
pepper, cut into
halves lengthwise
and seeded
1 large rib celery, cut
into 2 1 ⁄
2
-inch
(6.25 cm) pieces
1 tablespoon (15 ml)
vegetable oil, divided
4 green onions, cut
diagonally into
1 ⁄
2
-inch (1.25 cm)
slices
1 cup (235 ml) chicken
broth
1 tablespoon (15 ml)
cornstarch
Hot cooked rice or
Chinese noodles,
if desired
Position multipurpose blade in work bowl. With
processor running, add garlic and ginger root
through the feed tube. Process until chopped, 8 to
10 seconds. Scrape sides of bowl. Add soy sauce,
sherry, sesame oil, and red pepper flakes. Process
until mixed, about 5 seconds. Scrape sides of bowl.
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add pork. Process to slice. Remove to
shallow pan or large resealable food storage plastic
bag; coat pork with marinade. Refrigerate for 1 to
2 hours.
Meanwhile, wash processor. Position 2 mm slicing
disc in work bowl. Add bell pepper and celery.
Process to slice. Set aside.
In large skillet over medium-high heat, heat 2
teaspoons (10 ml) vegetable oil. Add pork mixture.
Cook 4 to 5 minutes, or until pork is no longer pink,
stirring occasionally. Continue to cook and stir until
liquid evaporates. Remove from skillet.
Add remaining 1 teaspoon (5 ml) vegetable oil to
skillet. Add bell pepper, celery, and onions. Cook 3
to 4 minutes, or until crisp-tender, stirring
occasionally.
In small bowl, mix broth and cornstarch. Add to
vegetables and bring to a boil. Add pork. Cook
1 minute, or until thick and bubbly. Serve over hot
cooked rice or Chinese noodles, if desired.
Yield: 4 servings.
Per Serving: About 180 cal, 19 g pro, 6 g carb,
9 g total fat, 2 g sat fat, 50 mg chol, 740 mg sod.
MAIN DISHES