Hot-and-Sour Pork

Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2 1/2
tablespoons olive oil
1
pound
center-cut pork loin or tenderloin, thinly sliced
2
red, orange, or yellow bell peppers, seeded and thinly sliced
8
ounces (about 2 cups) broccoli florets
1/4
cup
water
Hot-and-Sour Sauce
1
cup
canned sliced water chestnuts, drained
1/2
cup
peanuts or cashews
cooked rice

Directions

  1. Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the pork and stir-fry until no trace of pink remains, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. 
  2. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peppers and cook, stirring constantly, for 1 minute.
  3. Add the broccoli and water. Cover partially and cook, stirring occasionally, until almost tender, about 3 minutes.
  4. Add the Hot-and-Sour Sauce and increase heat to high. When it starts to bubble, add the water chestnuts and pork. Stir-fry until warmed through, about 1 minute. Add the nuts and toss again. Serve immediately over the rice.
Nina Simond
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Calcium 69 mg
  • Carbohydrate 27 g
  • Cholesterol 63 mg
  • Fat 26 g
  • Fiber 6 g
  • Iron 4 mg
  • Protein 33 mg
  • Sat Fat 4 g
  • Sodium 1400 mg
What does this mean? See Nutrition 101.