Recipe - Szechuan Barbecue Pork And Vegetables

One half cup Barbecue sauce (I prefer
Bullseye Origional)
3 tablespoon Honey
2 tablespoon Soy sauce
One fourth teaspoon Crushed red pepper flakes
12 ounce Pork tenderloin; cut or sliced up (1/2
inch slices)
25 Whole baby carrots
1 cup Fresh snow pea pods

Date: Sat, 2 Mar 96 9:58:23 EST

submitted by: talara@azstarnet.com From: Tucson, Arizona, U.S.A.
Combine barbecue sauce, honey, soy sauce, and red pepper flakes together.
Set aside. Spray 12inch nonstick skillet or wok with cooking spray. Heat
skillet over medium heat. Add pork slices, and cook for about 5 minutes
(or until no longer pink), stirring occasionally. Add sauce mixture and
carrots. Cook for about 10 minutes. Add pea pods, and cook an additional 6
minutes (or until pea pods are bright green, and mixture is hot), stirring
occasionally. Serve over angel hair pasta or white rice.

Serves 4; Calories 214, Total Fat 3 grams

DAVE DAVIDG@CLAM.RUTGERS.EDU

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