KitchenAid KFP750OB Instructions and Recipes - Page 39

MAIN DISHES Szechwan Pork 2 large cloves garlic 1 piece (2-in. long) peeled gingerroot, cut into quarters 2 tablespoons soy sauce 1 tablespoon sherry 1 teaspoon dark sesame oil 11⁄2 teaspoons crushed red pepper flakes 3⁄4 pound pork tenderloin, cut into 3-inch 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 21⁄2-inch pieces 1 tablespoon vegetable oil, divided 4 green onions, cut diagonally into 1⁄2-inch slices 1 cup chicken broth 1 tablespoon cornstarch Hot cooked rice or Chinese noodles, if desired Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot 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 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 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. 37