Procedures:
Place tomatoes & scallions in food processor. Pulse until smooth. Add
vinegar & horseradish, salt & pepper to taste. Process to blend. Melt half
the butter & oil in a wok over medium-high heat. Pour sauce into wok & cook
2 minutes. Stir. Pour out into a bowl. Cover to keep warm. Add remaining
butter & oil to wok & stir-fry pork until well browned. Lower heat & pour
sauce back into wok. Simmer 2 minutes. Adjust seasoning if needed. Serve
hot.
Approximately 6-8 minutes.
Per serving (excluding unknown items): 1121 Calories; 77g Fat (62% calories
from fat); 97g Protein; 9g Carbohydrate; 387mg Cholesterol; 618mg Sodium
By Patty on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2020
Converted by MM_Buster v2.0l.
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