prep/total time 25 min. yield: 4 servings
I used chicken. This tastes better than takeout and it is easy to make!
1 pork tenderloin (1lb) halved and thinly sliced or 4 chicken breasts
1 tablespoon sesame oil
1/4 cup sherry or chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon hoisin sauce
1 garlic clove, minced
1/8 teaspoon cayenne pepper
In a large nonstick skillet, saute pork in oil in batches until no longer pink. Remove and keep warm. Add the remaining ingredients to the pan; cook and stir over medium heat for 3-4 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.
*For a side I used instant brown rice and added shredded carrots and small chunks of broccoli halfway through the cooking time. I also doubled the sauce to put on top of the rice.
Nutrition Facts: 3 ounces cooked pork equals 202 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 566 mg sodium, 6 g carbohydrate, trace fiber 23 g protein.
Recipe from healthy cooking June/July 2008 pg 27
I used chicken. This tastes better than takeout and it is easy to make!
1 pork tenderloin (1lb) halved and thinly sliced or 4 chicken breasts
1 tablespoon sesame oil
1/4 cup sherry or chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon hoisin sauce
1 garlic clove, minced
1/8 teaspoon cayenne pepper
In a large nonstick skillet, saute pork in oil in batches until no longer pink. Remove and keep warm. Add the remaining ingredients to the pan; cook and stir over medium heat for 3-4 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.
*For a side I used instant brown rice and added shredded carrots and small chunks of broccoli halfway through the cooking time. I also doubled the sauce to put on top of the rice.
Nutrition Facts: 3 ounces cooked pork equals 202 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 566 mg sodium, 6 g carbohydrate, trace fiber 23 g protein.
Recipe from healthy cooking June/July 2008 pg 27
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