What's For Dinner, 6/24/09

Choreography for Class today:

Block 1, 32 count A (switches leads)
Split Basic (1-8)
Rocking Horse (9-16)
V-Slide, mambo cha cha (17-24)
3 repeater knee (25-32)

Block 2, 32 count B (does not switch leads)
Shuffle turn x2 (1-8)
3 squats and rock back (9-16)
Side leg x 2 (17-24)
Revolving door (25-32)



Szechuan Pork

Yield
4 servings (serving size: 1 cup pork mixture and 1/2 cup noodles)

Ingredients
6 ounces soba (buckwheat) noodles, uncooked (can use spaghetti if you can't find)
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger (such as Spice World)
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)

Preparation
1. Cook noodles according to package directions. Drain and rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.

Nutritional Information
Calories: 338 (23% from fat) Fat: 8.6g (sat 2.2g,mono 3.5g,poly 1.9g) Protein: 30.4g Carbohydrate: 36.8g Fiber: 1.7g Cholesterol: 63mg Iron: 2.9mg Sodium: 693mg Calcium: 40mg