|| square wonton wrappers (3 in./7.5 cm)
|| jalapeño pepper, seeded
|| medium carrots, peeled
|| large red bell pepper
|| medium onion
|| pork tenderloin (about 1 lb/450 g), trimmed
|| garlic cloves
||tbsp (22 mL) canola oil, divided
||cup (250 mL) snow peas, trimmed
|| green onions, cut into 1 1/2-in. (4-cm) pieces
||cup (125 mL) Korean BBQ Sauce
||cup (50 mL) apple jelly
|| Additional sliced green onion for garnish (optional)
Yield: 6 servings
- Stack wontons and cut them into 1/4-in.
(6-mm) strips with Chef’s Knife. Separate
strips and place in Small Ridged Baker.
Lightly spray them with canola oil using
Kitchen Spritzer and toss to coat.
- Microwave strips, uncovered, on HIGH
3–4 minutes or until they begin to
brown, stirring every minute. Spread
strips over Parchment Paper to cool.
- Coarsely chop jalapeño using Food
Chopper. Cut carrots lengthwise into
quarters, then crosswise into thirds.
- Cut off top of bell pepper and scoop
out seeds. Wedge pepper using
Veggie Wedger and cut wedges
crosswise into thirds. Wedge onion;
cut wedges crosswise in half.
- Slice pork lengthwise into four strips.
Cut strips crosswise into 1/4-in. (6-mm)
pieces. Mix pork and garlic pressed with
Garlic Press in Classic Batter Bowl.
- Heat 1 tbsp (15 mL) of the oil in 11- or 12-in. (28- or 30-cm) Skillet
over medium-high heat 1–3 minutes
or until shimmering.
- Cook pork without stirring 3–5 minutes
or until browned. Stir pork and cook
1–2 minutes; remove it from Skillet.
- Add remaining 1/2 tbsp (7 mL) oil to
Skillet. Add vegetables; cook and
stir 2–3 minutes or until crisp-tender.
Stir in pork, sauce and jelly; cook
1–2 minutes or until heated through.
- Divide wonton strips among serving
plates and top with pork mixture.
Garnish with additional sliced green
onion, if desired.
Nutrients per serving: Calories 280,
Total Fat 7 g, Saturated Fat 1 g,
Cholesterol 50 mg, Sodium 400 mg,
Carbohydrate 35 g, Fiber 3 g, Protein 20 g
Cooks Tips: Removing the
silver skin keeps the pork tender during
To remove the silver skin from pork
tenderloin, insert the blade of the
Boning Knife underneath the silver
skin, keeping the blade angled away
from the meat, and cut along the entire
length of the silver skin.
For a change of pace, 1 lb (450 g)
boneless, skinless chicken breasts, cut
into thin strips, can be substituted for
the pork tenderloin.
© 2014 The Pampered Chef used under license.