Black Pepper Pork with Scallions

PREP 5 MIN COOK 10 MIN SERVES 4

8 scallions, sliced
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
 1 1/4 lb pork tenderloin, trimmed and cut into 2 x 1/4-inch strips
4 tsp sugar
1/4 c reduced-sodium chicken broth
2 Tbsp Asian fish sauce
1 1/4 tsp black pepper or to taste


1. Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over high heat.
Add the scallions, bell pepper, and garlic; stir-fry until tender, about 1 minute.
Add the pork and stir-fry, until browned, about 3 minutes.
Transfer to a large bowl; set aside.

2. Add the sugar to the wok and cook, stirring until melted and light brown, about 30 seconds.
Slowly stir in the broth (the caramel may form a hard lump).
Cook, stirring constantly, until the sugar melts and the mixture begins to boil, about 20 seconds.

3. Stir in the fish sauce and black pepper; return the pork, vegetables, and any accumulated juices to the wok.
Stir-fry until the sauce reduces to a glaze, about 2 minutes longer.

PER SERVING (1 CUP): 222 CAL, 5 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 84 MG CHOL, 796 MG SOD, 11 G CARB, 2 G FIB, 32 G PROT, 44 MG CALC.
PointsPlus Value: 5


Good and very spicy! Now that we know... we're going to use the "black pepper to taste" part instead of the 1 1/4 tsp - cause this was spicy! Again, very good - but hot!
Also I used olive oil instead of the Asian fish sauce.