Total Time
Prep 30 mins
Cook 0 mins

Something that must must have caught my eye somewhere, sometime ... I have it scribbled on a piece of paper with no source noted.

Ingredients Nutrition


  1. Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
  2. Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
  3. Cook rice according to package directions. Set aside.
  4. Heat 1/2 tsp sesame oil in large skillet or wok, over high heat. Remove pork from marinade & add to skillet, reserving marinade. Stir fry 1-2 minutes or until no longer pink. Remove from skillet with slotted spoon & keep warm.
  5. Add remaining sesame oil to skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes.
  6. Return pork to skillet & stir in reserved marinade and bamboo shoots. Bring to a boil & cook 1 minute or until sauce has thickened.
  7. Serve over hot rice.
Most Helpful

I could not have asked for a better ending to a targeted low calorie day (just left off the rice for me)! I substituted water chestnuts for bamboo shoots, and yellow onion for green onions, otherwise made as directed. The sauce had a nice kick. We loved everything about this dish! Thanks for sharing!

GibbyLou January 07, 2014

I agree with other reviewers that this recipe turned out way too salty. Our family had to drink lots of water after this meal. I would not recommend it...the amount of soy sauce is too strong.

connnie June 23, 2012

I made this for dinner tonight. We found it quite tasty. I added chopped sweet onion, fresh garlic, baby bok choy, celery as well as the other vegetables. Didn't fry with sesame oil, I used canola oil. I added sesame oil at the end.

pattywalnuts May 22, 2015