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Pork-and-sugar Snap Pea Stir-fry In Pitas

Yield: 4 Servings

Ingredients and directions for this recipe

1/2 lb Pork tenderloin
1 ts Cornstarch
2 ts Sherry
1/2 ts Low-sodium soy sauce
1/4 ts Crushed red pepper
2 ts Vegetable oil, divided
3 c Sugar snap peas
2 ts Minced peeled gingerroot
2 Garlic cloves, minced
2 c Vertically sliced onion
1/2 c Chopped pear
4 ts Rice vinegar
1 tb Oyster sauce
1 ts Sherry
1/4 ts Sugar
1/3 c Chopped fresh cilantro
1/4 ts Salt
2 Pita bread rounds, (6-inch)
-cut in half
4 Curly leaf lettuce leaves

Trim fat from pork, and cut pork into 2 x 1/4-inch strips.

Combine pork, cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce, and
red pepper in a bowl, and stir well; cover and chill 10 minutes.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add
peas, gingerroot, and garlic; stir-fry 2 minutes. Remove from skillet, and
set aside.

Heat remaining oil in skillet over medium-high heat. Add pork mixture,
onion, and pear; stir-fry 3 minutes or until pork is brown. Add vinegar,
oyster sauce, 1 teaspoon sherry, and sugar; cook 30 seconds. Return pea
mixture to skillet, and stir in cilantro and salt. Yield: 4 servings.

Per serving: 366 Calories; 6g Fat (15% calories from fat); 27g Protein; 52g
Carbohydrate; 37mg Cholesterol; 846mg Sodium

NOTES : Line each pita half with a lettuce leaf, and fill with 1 cup pork
mixture.

See also:
Previous recipe Pork-and-succotash Stew
Next recipe Pork-and-vegetable Lo Mein

Or try one of these recipes:
Lemon Marmalade (gourmet)
Sweet And Sour Pork Chops #2