SZECHWAN PORK

2 large cloves garlic
1 piece (2-inches long) peeled gingerroot, cut into quarters
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon dark sesame oil
1 1/2 teaspoons crushed red pepper flakes
3/4 pound pork tenderloin, cut into 3-inch pieces and frozen for 40 to 55 minutes
1 red or yellow bell pepper, cut into halves lengthwise and seeded
1 large rib celery, cut into 21/2-inch pieces
1 tablespoon vegetable oil, divided
4 green onions, cut diagonally into
1/2-inch slices
1 cup chicken broth
1 tablespoon cornstarch
Hot cooked rice or Chinese noodles, if desired (for serving)

Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot through the feed tube. Process until chopped, 8 to 10 seconds. Scrape sides of bowl.

Add soy sauce, sherry, sesame oil, and red pepper flakes. Process until mixed, about 5 seconds. Scrape sides of bowl.

Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add pork. Process to slice. Remove to shallow pan or large resealable food storage plastic bag; coat pork with marinade. Refrigerate for 1 to 2 hours.

Meanwhile, wash processor. Position 2 mm slicing disc in work bowl. Add bell pepper and celery. Process to slice. Set aside.

TO COOK:
In large skillet over medium-high heat, heat 2 teaspoons vegetable oil. Add pork mixture. Cook 4 to 5 minutes, or until pork is no longer pink, stirring occasionally. Continue to cook and stir until liquid evaporates. Remove from skillet.

Add remaining 1 teaspoon vegetable oil to skillet. Add bell pepper, celery, and onions. Cook 3 to 4 minutes, or until crisp-tender, stirring occasionally.

In small bowl, mix broth and cornstarch. Add to vegetables and bring to a boil. Add pork. Cook 1 minute, or until thick and bubbly.

Serve over hot cooked rice or Chinese noodles, if desired.

Yield: 4 servings
Source: KitchenAid (Model KFP750) 12 cup food processor manual