Pork and Snow Peas
- Heart-healthy
- Lactose free
- Low calorie
- Low carb
Steamed over vegetables, the pork tenderloin is simply succulent, and this main dish is packed with B vitamins.
Ingredients
- 8 oz (250 g) snow peas or sugar snap peas
- 1 lb (500 g) pork tenderloin
- 2 green onions, minced
- 3 tbsp (45 mL) cornstarch
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) Chinese rice wine or dry sherry
- 1 tsp (5 mL) sodium-reduced soy sauce
- 1 tsp (5 mL) grated peeled gingerroot
- 1/4 tsp (1 mL) white pepper
- 1-1/2 tbsp (22 mL) black bean and garlic sauce
Preparation
Pull strings from pea pods and discard; arrange pods over bottom of 8- or 9-inch/20 or 23 cm pie plate or heatproof serving dish.
Thinly slice pork; in bowl, stir together with onions, cornstarch, oil, wine, soy sauce, ginger and pepper to coat evenly. Layer slices over pods; top with small dollops of black bean and garlic sauce.
Place pie plate in hot steamer; steam, covered, over high heat until bottom slices are just pink in centre, 15 to 18 minutes.
Makes 4 servings.
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