KitchenAid KFP740 Instructions Et Recettes page 22

2 large cloves garlic
1 piece (2-in. [5 cm]
long) peeled ginger
root, cut into
quarters
2 tablespoons (30 mL)
soy sauce
1 tablespoon (15 mL)
sherry
1 teaspoon (5 mL) dark
sesame oil
1 ⁄ teaspoons (7 mL)
1
2
crushed red pepper
flakes
⁄ pound (340 g) pork
3
4
tenderloin, cut into
3-inch (7.6 cm)
pieces and frozen for
40 to 55 minutes
1 red or yellow bell
pepper, cut into
halves lengthwise
and seeded
1 large rib celery, cut
into 2 ⁄ -inch
1
2
(6.25 cm) pieces
1 tablespoon (15 mL)
vegetable oil, divided
4 green onions, cut
diagonally into
⁄ -inch (1.25 cm)
1
2
slices
1 cup (235 mL)
chicken broth
1 tablespoon (15 mL)
cornstarch
Hot cooked rice or
Chinese noodles,
if desired
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Szechwan Pork
Position multipurpose blade in work bowl. With processor
running, add garlic and ginger root through the feed
tube. Process until chopped, 8 to 10 seconds. Scrape
sides of bowl. Add soy sauce, sherry, sesame oil, and
red pepper flakes. Process until mixed, about 5 seconds.
Scrape sides of bowl.
Exchange multipurpose blade for 2 mm slicing disc in
work bowl. Add pork. Process to slice. Remove to shallow
pan or large resealable food storage plastic bag; coat
pork with marinade. Refrigerate for 1 to 2 hours.
Meanwhile, wash processor. Position 2 mm slicing disc in
work bowl. Add bell pepper and celery. Process to slice.
Set aside.
In large skillet over medium-high heat, heat 2 teaspoons
(10 mL) vegetable oil. Add pork mixture. Cook 4 to
5 minutes, or until pork is no longer pink, stirring
occasionally. Continue to cook and stir until liquid
evaporates. Remove from skillet.
Add remaining 1 teaspoon (5 mL) vegetable oil to skillet.
Add bell pepper, celery, and onions. Cook 3 to 4 minutes,
or until crisp-tender, stirring occasionally.
In small bowl, mix broth and cornstarch. Add to
vegetables and bring to a boil. Add pork. Cook 1 minute,
or until thick and bubbly. Serve over hot cooked rice or
Chinese noodles, if desired.
Yield: 4 servings.
Per Serving: About 180 cal, 19 g pro, 6 g carb,
9 g total fat, 2 g sat fat, 50 mg chol, 740 mg sod.
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