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Posts Tagged ‘vegetable oil’

Sweet and Sour Pork


  • 1 cup white rice
  • 3 tablespoons hoisin sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 2 cups sliced bell peppers $
  • 8 green onions, cut into 2-in. pieces
  • 1 pound pork tenderloin, cut into strips
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 pound fresh pineapple chunks


  1. 1. Cook rice according to package directions. In a small bowl, mix hoisin, soy sauce, and 2 tbsp. water. Set aside.
  2. 2. Heat wok over high heat until very hot and smoking. Add oil, swirling pan to coat, then peppers, onions, pork, garlic, and ginger. Cook, stirring occasionally, until meat is browned, about 5 minutes. Add pineapple and reserved hoisin mixture, stirring to coat, and cook until warm, about 3 minutes. Serve with rice.
  3. Note: Nutritional analysis is per serving.

APRIL 2010

Hearty Tacos

From Better Homes and Gardens Special Interest magazine

8 6 inch corn tortillas, 1 teaspoon vegetable oil, 1/4 teaspoon salt, non-stick cooking spray, 2 tablespoons chopped green pepper, 4 eggs, lightly beaten, 2 egg whites, 5 tablespoons salsa, 1/2 cup canned reduced sodium black beans, drained and rinsed, 1/4 cup shredded reduced-fat cheddar, lime wedges, salsa. 

1) Position oven rack in center of oven. Preheat oven to 375 degrees. Stack tortillas and wrap in damp paper towels. Microwave on 100 percent power for 40 seconds until warm and softened. Lightly brush both sides of tortillas with oil, sprinkle with salt. Slide oven rack out slightly. Carefully drape each tortilla over two bars of oven rack, forming shells with flat bottom. 

2) Meanwhile, lightly coat a non stick skillet with cooking spray, heat skillet over medium-high and saute green pepper. In a small bowl combine eggs, egg whites and one tablespoon of the salsa. Pour egg mixture over diced potatoes. Cook, without stirring, until mixture begins to set at the bottom and around edges. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2-3 minutes or until egg mixture is cooked through. 

3) Spoon egg mixture into shells. Top with beans and the remaining 4 tablespoons of salsa; sprinkle with cheese. If desired, serve with lime wedges and additional salsa. 

Chicken and Brisket Stew

From Southern Living Magazine


  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil $
  • 1 1/2 tablespoons jarred beef soup base
  • 2 pounds skinned and boned chicken breasts $
  • 1 (28-oz.) can fire-roasted crushed tomatoes
  • 1 (12-oz.) package frozen white shoepeg or whole kernel corn
  • 1 (10-oz.) package frozen cream-style corn, thawed
  • 1 (9-oz.) package frozen baby lima beans
  • 1 (12-oz.) bottle chili sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon coarsely ground pepper
  • 1 pound chopped barbecued beef brisket (without sauce)
  • 1 tablespoon fresh lemon juice
  • Hot sauce (optional)


  1. 1. Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
  2. 2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
  3. 3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
  4. Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.

Southern Living