Friday, February 1, 2008

Garlic Pork with Vegetables and Noodles


Its a cold, rainy night here in Massachusetts and all I wanted was something healthy. Since the options were order in greasy take-out pizza or Chinese, or get in the car and drive through a monsoon to the supermarket for more food, I decided I would actually make use of what I had in the ol' pantry.

Not too shabby for a girl who claims to hate food of the Asian genre

And P.S. ... this dish isn't as garlicky as the title implies. I mean, there is quite a bit of garlic in it, but it's not so bad. Actually, the title was lacking in adjectives before I added it on.


Stir Fry Sauce

1/4 cup oyster sauce
2 tablespoons soy sauce
1 teapsoon dark sesame oil
1 tablespoon rice wine vinegar
1/2 teaspoon crushed garlic
1/2 teapsoon cornstarch

Pork Marinade
1 teaspoon sesame oil
1 tablespoon low-sodium soy sauce
1/2 teaspoon crushed garlic

12 ounces pork tenderloin, trimmed of all visible fat and cut into small strips
8 ounces whole-wheat spaghetti (or other thin noodles)
1/2 cup mushrooms, sliced
3 garlic cloves, minced
3 cups broccoli florets
1 cup sugar snap peas or snow peas
1/2 cup red bell pepper, chopped
1 cup haricot verts
1/4 scallions, finely sliced
1/2 teaspoon fresh ginger, grated

Mix stir fry ingredients together in a small bowl; set aside. In a larger bowl, mix 1 teaspoon sesame oil, 1 tablespoon soy sauce, and 1/2 teaspoon crushed garlic. Add in pork and toss until well coated by the marinade; marinate for 15 minutes.

Bring a pot of water to a boil and cook pasta as directed on package.

Spray a wok with non-stick cooking spray and heat over medium-high heat. Add marinated pork and cook until cooked on the outside. Transfer the pork to a plate and tent with foil. Add mushrooms and minced garlic and cok for 3-4 minutes. Add broccoli, peas, pepper, and green beans. Pour stir fry sauce over vegetables and cover wok tightly. Cook for 5 minutes. Add semi-cooked pork to mixture, fresh ginger, and scallions. Toss well and cover tightly, cooking until pork is cooked through. Add cooked pasta and toss.

Yields 4 servings.

WW info:
core - 1 point (all included if canola oil is subbed for sesame oil)
flex - 7 points

3 comments:

MrsPresley said...

this looks delicious! i might try it with chicken instead...

Kenzie said...

Mmm . . this looks really good. Have any ideas for a substitution for oyster sauce?

Dori said...

Kenzie - Oyster sauce isn't a fishy sauce like it sounds (in case that's why you are looking for a sub). Its definitely an Asian staple worth having in your pantry since its a great base for all stir frys. But if you don't have it on hand or have an aversion to it, then maybe try hoisin sauce? Its a different flavor but should work just fine.