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 made this for dinner tonight and it was a hit! I should have used a non stick skillet because the sauce stuck to the bottom of my stainless steel skillet while cooking the pork and I ended up switching to my nonstick to cook the veggies and finish the dish. I had to add some bottled teriyaki sauce to make up for what stuck in the first skillet. I did switch u p the veggies I used regular onion and thinly sliced carrots. Even with the problems I had it was fantastic! Thanks for posting!
Easily a 5 star. I cut the pork tenderloin into chunks, marinated for a couple of hours, then strung onto skewers and grilled on the barbie. I also cut up vegetables into chunks (onions, celery, green peppers, red peppers, zucchini and mushrooms, drizzled an oil based salad dressing, marinated and grilled on the barbie. Served over rice. No left overs. :( Was excellent. This one's a keeper. I will repeat this recipe often. Thanks.