Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Lean, boneless pork loin 2 t Vegetable oil
1 c Diced red bell peppers 1 cn Whole baby corn, drained
3 T Low-sodium soy sauce, (15 ounces)
-divided 1 cn Sliced water chestnuts,
1 T Dry sherry (8 ounces), drained
1 t Sugar 1 cn Sliced mushrooms (4 1/2
2/3 c Water -ounces), drained
1 T Cornstarch 2 t Dark sesame oil
1 T Chili puree with garlic 4 c Hot cooked rice
-sauce* (to 2 Tsp) Fresh parsley sprigs
Vegetable cooking spray -(Optional)

* Available in Oriental markets and the Ethnic section of many
supermarkets.

Trim the fat from the pork and cut the meat into thin strips. Combine
the pork, bell pepper, 1 tablespoon of the soy sauce, the dry sherry
and sugar. Stir well and set aside. Combine the water, cornstarch,
the remaining 2 tablespoons of soy sauce and the chili puree. Stir
with a wire whisk until well blended and set aside.

Coat a large nonstick skillet (or a wok) with vegetable cooking
spray. Add the vegetable oil and place over high heat until hot. Add
the pork mixture and saute for 2 minutes. Add the corn, water
chestnuts and mushrooms; saute for another 3 minutes. Mix in the
cornstarch mixture and bring to a boil. Cook for 1 minute or until
the sauce is thickened.

Remove from the heat and drizzle the sesame oil over the pork mixture.
Serve over rice, garnished with parsley sprigs, if desired.

Makes 4 (1 1/4 cup) servings. Calories 405 (22% from Fat); Protein
18.4 g; Fat 9.7 g (Sat 2.4 g, Mono 3.7 g, Poly 2.7g); Carbohydrate
57.8 g; Fiber 4.9 g; Cholesterol 34 mg; Iron 3.7 mg; Sodium 674 mg;
Calcium 46 mg. [Cannery Row; Recipes by Greg Patent] [Cooking Light;
January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-22-95

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