Pork-And-Sugar Snap Pea Stir-Fry in Pitas

4 Servings

Try this Pork-And-Sugar Snap Pea Stir-Fry in Pitas recipe, or post your own recipe for Pork-And-Sugar Snap Pea Stir-Fry in Pitas

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Pork-And-Sugar Snap Pea Stir-Fry in Pitas Ingredients

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

Instructions for Pork-And-Sugar Snap Pea Stir-Fry in Pitas

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. Recipe by: Cooking Light, June 1995, page 79 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.

Main Ingredient: PorkCuisine: Uncategorized