Leftover Szechwan PorkSubmitted by: KELDRA1
IntroductionThis is a simple and deliciously easy dinner. It makes quite a bit and it great served over rice noodles or rice or just by itself. I make it with leftover Pork tenderloin but it will work with beef or chicken as well This is a simple and deliciously easy dinner. It makes quite a bit and it great served over rice noodles or rice or just by itself. I make it with leftover Pork tenderloin but it will work with beef or chicken as well
Eggplant, fresh, 1 cup, cubes
zuccini - Fresh, 1 cup
Radishes, oriental, 1/2 cup
Peppers, sweet, red, raw, sliced, 1 cup
Scallions, raw, .25 cup, chopped
Siracha chili sauce, 1 tsp
Hot & Spicy Szechwan seasoning (1 pack)
Leftover cooked Pork Tenderloin, 16 oz cubed
Rice Noodles, 2 cup
Soy Sauce, 5 tbsp
Water, tap, 0.5 cup (8 fl oz)
Granulated Sugar, 5 tsp
2. over a medium heat put the veggies into a frying pan. (spray the pan with cooking spray first or they will stick.) stir occasionally but do not cover or the veggies will get soggy.
3. In a small bowl mix 3tbs of soy sauce, 3tsp of sugar and a quarter cup of water with the szechwan seasoning pack. (this is usually in the international foods isle with the Asian food)
4. make sure there is no fat on the pork. Cube the leftover pork. When the veggies begin to brown add the pork and the sauce to the pan. When the pork is hot (it is precooked as it was leftover so it should only need to heat) remove the pan from the heat and set it aside.
5. Put a pot of water with 4 cups of water on to boil.
6. In a small bowl mix the remaining sugar, soy and water with the siracha chili sauce (red pepper or hot sauce will work in a pinch)
7. when the water comes to a boil place the rice noodles into the pan for 3-5 minutes. drain the noodles and transfer them to a hot pan over med. heat. constantly move the noodles around the pan. After about 3 minutes add the mixed sauce and cook for another 3 minutes until the excess dries up.
8. Serve the pork and veggies over the noodles for a great dinner.
Number of Servings: 7
Recipe submitted by SparkPeople user KELDRA1.