Recipe by QueenJellyBean
I love twice cooked pork in the restaurant and I was looking for a way to recreate it at home. Use the crushed red pepper to make it hot or leave it out for a milder flavor.
Top Review by Chef Booshman
I was looking for a recipe to use up a couple of leftover BBQ'd pork chops. This recipe had all the ingredients that I had on hand. Made it zattly according to directions. Unfortunately, there were no leftovers for lunch tomorrow. But I WILL be dreaming of this tonight! This is a keeper.
- 6 ounces pork tenderloin
- 1 tablespoon vegetable oil
- 1⁄2 cup sliced onion
- 1 garlic clove, minced
- 2 cups shredded cabbage
- 1 cup julienned carrot
- 3⁄4 cup thinly sliced bell pepper
- 1 cup sliced mushrooms
- 1 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup chicken broth
- 2 teaspoons cornstarch
- 4 cups cooked rice (white or brown)
Directions See How It's Made
- Cook pork slightly in a nonstick skillet sprayed with non stick spray just until slightly pink in the center. Let cool 5 minutes and cut into thin strips.
- Heat oil in large skillet or wok over medium high heat. Stir fry onion and garlic for 2-3 minutes. Add cabbage, carrots, bell pepper, mushrooms, pork, crushed red pepper, salt and pepper; stir fry for 5 minutes until vegetables are crisp tender.
- Combine chicken broth and cornstarch in a small cup until smooth. Add to skillet; cook and stir gently about 1 minute or until slightly thickened.
- Serve over rice.