Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pork tenderloin; or roast 1 lg Onion
8 Green onions 12 Pea pods
1 Bell pepper; red or green 3 tb Peanut oil;
1 1/2 c Broccoli; fresh

---------------------------SAUCE--------------------------------
2 Garlic cloves; sliced 2 ts Sugar
2 sl Fresh ginger root; chopped 4 tb Soy sauce; low sodium
1/4 ts Red pepper flakes; crushed 6 tb Catsup; * see note
2 tb Hot water

Recipe by: Jo Merrill * substitute 8 tablespoons hoisin sauce in
place of the catsup and soy sauce if you prefer, or make a mixture of
all three ingredients to equal about 9 tablespoons. Cut pork into
narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze
pork first for easier cutting). Cut green onions, bell pepper,
broccoli and onion into 1 inch pieces; set aside. Combine garlic,
ginger, pepper flakes, hot water, sugar, catchup and soy sauce; set
aside. In wok or large skillet, heat peanut or vegetable oil over
high heat. Stir-fry the pork in oil until browned; remove from
skillet and keep warm. Add more oil if needed and stir-fry all
vegetables tender crisp. Add pork and sauce to mixture; cook until
thickened. Serve with hot boiled rice. Yield is 8 servings. Diabetic
exchange: One serving equals 1 meat, 2 vegetables, 2 fats; also 228
calories, 666 mg sodium, 50 mg cholesterol, 11 gm carbohydrate, 10 gm
protein, 17 gm fat. NOTE: I also have used this recipe and
substituted lean beef for the pork. Jo Merrill--From The Best of
Country Cooking

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