Title: Szechuan Barbecue Pork and Vegetables
Categories: Meat
Yield: 4 Servings

1/2 c Barbecue sauce (I prefer
-Bullseye Origional)
3 tb Honey
2 tb Soy sauce
1/4 ts Crushed red pepper flakes
12 oz Pork tenderloin; sliced (1/2
-inch slices)
25 Whole baby carrots
1 c 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 12-inch 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

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