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Cook'n with Betty Crocker 
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Sichuan Pork |
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Serves: 4 Print this Recipe1 1/4 pounds boneless pork loin or leg 2 teaspoons cornstarch 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon white peppers 2 green onions (with tops) 1 small green bell peppers 1 small red bell pepper 1 8-ounce jar sliced bamboo shoots drained 2 tablespoons vegetable oil 2 tablespoons finely chopped garlic 1 teaspoon finely chopped ginger root 2 teaspoons chili paste Trim fat from pork loin; cut pork with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch slices. Stack slices; cut into thin strips. Toss pork, cornstarch, salt, sugar and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut green onions diagonally into 2-inch pieces. Cut bell peppers into 1/8-inch strips. Cut bamboo shoots lenthwise into thin strips. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir-fry 2 minutes or until pork is no longer pink. Add bell peppers and bamboo shoots; stir-fry 1 minute. Stir in green onions and chili paste. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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