Recipe by HEP MEP
Found this in the paper a couple years back, and made it till my daughter begged me to stop!(I was overdoing it) It's really good,and using the lean pork tenderloin makes it healthier.I prefer to cut up everything ahead of cooking time,and go from there.
Top Review by Lester_C
My grandmother used to make this when I was growing up, and I made it tonight for the first time since she passed away 13 years ago, and it was great! I alltered it slightly by adding shredded carrots in with the celery, onion, and garlic. I used brown sugar and increased it to about 2 tbsp., and I also used beef, and small shrimp, as well as the beef, and served it over rice with extra soy sauce and crunchy chow mein noodles. Totally awesome!!!! Thanks for bringing back a treasured dish for me.
- 1 cup long grain rice
- 1 teaspoon vegetable oil
- 1 large onion (for 1 cup chopped)
- 2 stalks celery (for 3/4 cup chopped)
- 1 lb pork tenderloin
- 2 teaspoons instant minced garlic
- 2 teaspoons finely chopped fresh ginger
- 1 medium red bell peppers or 1 medium green bell pepper (for 1 cup strips)
- 1 (15 ounce) can fat-free chicken broth
- 2 tablespoons of regular soy sauce or 2 tablespoons reduced sodium soy sauce
- 1 teaspoon sugar
- 1 (15 ounce) can bean sprouts, i use fresh
- 1 (5 ounce) can sliced water chestnuts or 1 (5 ounce) can bamboo shoots, drained
- 2 tablespoons cornstarch
- 3 tablespoons water
Directions See How It's Made
- Cook one cup of rice according to package directions.
- Set aside.
- Heat oil in extra-deep,12-inch non-stick skillet over medium heat.
- add onion and celery.
- Cut pork into 1-inch cubes,adding to skillet as you go, or do this step before starting, like I do.
- Add garlic and ginger to skillet.
- Stir frequently.
- While pork cooks,rinse and seed bell pepper.
- Cut into 1/4 inch strips.
- Set aside.
- When pork is no longer pink outside,about 2 minutes,add chicken broth,bell pepper strips,soy sauce and sugar to skillet.
- Raise heat to high and bring mixture to a boil.
- Stir occasionally,and when mixture reaches a rapid boil,reduce heat to medium to maintain a slow boil.
- Meanwhile drain bean sprouts if canned-rinse and drain if fresh,and drain water chestnuts or bamboo shoots.
- Set aside.
- In a small jar with a lid combine the cornstarch and water.
- Shake well and drizzle cornstarch mixture into the skillet.
- Stir and cook until it begins to thicken, about 1 minute.
- Add reserved bean sprouts and water chestnuts/bamboo shoots to skillet and stir to coat with the sauce.
- Serve at once on a bed of rice,with additional soy sauce if desired.