Prep 20 mins
Cook 20 mins
This is from the Town and Country Cooking put out by WALB-TV in 1996. I have tried it once and wrote in the book that it was good. The first 8 ingredients are for the marinade for the pork. When I make this again, instead of using Tabasco I plan to use chili sauce. I think it was submitted by the Department of Agriculture in Atlanta. I did not time this recipe.
- 2 teaspoons sugar
- 1 1⁄2 teaspoons cornstarch
- 1 1⁄2 teaspoons white vinegar
- 2 teaspoons gingerroot, peeled and minced (I used powder.)
- 3 tablespoons soy sauce (low sodium, I used regular.)
- 1⁄4 teaspoon hot sauce (I used Tabasco.)
- 4 garlic cloves, minced
- 1⁄2 cup water
- 1 lb pork loin, lean, boneless cut into thin strips (I only used 1/2 lb.)
- 1 teaspoon vegetable oil
- 1⁄2 cup green onion, minced
- 1 cup red bell pepper, thinly sliced
- 1 cup broccoli floret, fresh
- 4 cups tri-color spiral pasta, hot, cooked (Recipe wrote "corkscrew pasta.)
- 1 teaspoon sesame oil, dark sesame oil
- 1 teaspoon soy sauce, low sodium
- 1⁄3 cup pecan halves, Georgia, slivered and toasted
- Add pork to marinade and toss gently to coat. Cover and chill 1 hour. Remove pork from marinade, reserving marinade. Heat vegetable oil in a large skillet or wok over medium high heat. Add pork. Stir fry for 5 minutes or until pork is no longer pink. Add reserved marinade, green onions and peppers; stir fry 2 minutes or until slightly thickened. Add broccoli, cook for 1-2 minutes more with lid on. Remove from heat.
- In a large bowl, combine pasta, sesame oil and 1 teaspoon soy sauce; toss gently to coat. Add pork mixture and pecans, tossing gently.