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.
- 2⁄3 cup light soy sauce
- 1⁄4 cup brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- 1 lb boneless pork loin chop
- 4 cups cooked brown rice
- 1 red bell pepper, cut into strips
- 6 ounces snow peas
- 4 green onions, chopped
- 1 teaspoon sesame oil
- 1 (8 ounce) can bamboo shoots
- Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
- Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
- Cook rice according to package directions. Set aside.
- 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.
- Add remaining sesame oil to skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes.
- Return pork to skillet & stir in reserved marinade and bamboo shoots. Bring to a boil & cook 1 minute or until sauce has thickened.
- Serve over hot rice.
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!
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.
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.