Better than takeout: Garlic Pork

Chinese takeout is a favorite way to eat. Tasty — and easier than cooking at home, we think.

Not necessarily so, say Leeann and Katie Chin, a mother and daughter team, who run a catering company based in Los Angeles. They present a convincing case for doing it yourself, in your own kitchen.

In a feature in the April issue of Cooking Light magazine, they offer a series of recipes for creating simple, authentic-tasting dishes easily — even without a wok. Here's one to try that's full of flavor and low in fat. Serve it with fiery chili sauce on the side.

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GARLIC PORK WITH TOMATO AND BASIL

12 ounces pork tenderloin, thinly sliced

2 teaspoons cornstarch

1/4 teaspoon salt

1/8 teaspoon freshly ground white pepper

3 tablespoons cold water

2 tablespoons oyster sauce

1 teaspoon sugar

1 teaspoon Sriracha (hot chili sauce)

2 teaspoons peanut oil

2 teaspoons minced fresh garlic

2 cups chopped seeded plum tomatoes (about 3 tomatoes)

3/4 cup chopped fresh basil

1/4 cup chopped green onions (about 2 onions)

2 cups hot cooked brown rice

Combine pork, 1 teaspoon cornstarch, salt and pepper in a small bowl.

Combine water, oyster sauce, sugar, Sriracha and remaining 1 teaspoon cornstarch in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture; saute 3 minutes or until the pork is done. Add chopped tomatoes; saute 1 minute. Add cornstarch mixture; cook 1 minute or until thickened. Add basil; stir to combine. Remove from heat, and sprinkle with onions. Serve with brown rice.

Makes 4 servings (serving size 1 cup pork mixture and 1/2 cup rice).

Nutrition information per serving: 257 cal., 6.2 g total fat (1.6 g saturated), 21.2 g pro., 28.5 g carbo., 2.9 g fiber, 55 mg chol., 294 mg sodium.