ArcaMax Chef - Main Course -- Sweet and Sour Pork

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Main Course -- Sweet and Sour Pork

1 pound pork tenderloin cut into 1/2 inch pieces
2 Tbsp. soy sauce
1 Tbsp. rice wine
2 tsp. cornstarch
1 tsp. sesame oil

Sauce:
1 cup cold water
1 Tbsp. soy sauce
One quarter cup catsup
3 Tbsp. sugar
2 Tbsp. rice vinegar
2 tsp. cornstarch
1 tsp. sesame oil

Additional Ingredients:
Peanut, Corn or Safflower oil for stir-frying
2 green bell peppers, seeded and sliced
1 large onion, sliced
1 15-oz. can pineapple chunks, drained
3 cloves fresh garlic, minced
1 Tbsp. fresh ginger, grated
Hot cooked rice

Combine pork, soy sauce, rice wine, cornstarch and sesame oil. Allow to marinade for 30 minutes. While pork is marinating, combine ingredients for sauce. When the pork has marinated for 30 minutes remove from the marinade. In a wok or skillet, heat a small amount of oil and stir fry pork for several minutes until it loses its pink color. Remove pork and set aside. Add slightly more oil and add bell pepper, onion, pineapple, garlic and ginger and stir-fry for several minutes. Add sauce and pork and continue cooking until mixture thickens. Serve over hot rice.

The Skinny: Use light soy sauce to cut down on the sodium, your favorite sugar substitute and the leanest pork you can find.

Garlic Green Beans

3 pounds green beans
1 Tbsp. corn oil
One third cup sweet onion, diced
3 cloves garlic, minced
3 Tbsp. rice wine
4 Tbsp. soy sauce
3 Tbsp. sugar
4 Tbsp. water

Wash green beans, snip ends and cut into two inch pieces. Boil large pot of water and cook beans until just crisp tender, about 3 – 4 minutes. Drain beans and cover with cold water to stop cooking process. Heat oil in skillet or wok and add onions and garlic. Cook for 15 seconds stirring entire time and then add green beans, rice wine, soy sauce, sugar and water. Cook for about 2 to 3 minutes making sure beans are still crisp. Serve hot or cold.

The Skinny: Use light soy sauce to cut down on the sodium and your favorite sugar substitute.

This news arrived on: 06/19/2008

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