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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Ingredients:
2 lbs pork tenderloin, cut into bite size pcs |
1 carrot, sliced |
5 cloves garlic, minced and crushed |
1 small onion, sliced |
1 tablespoon cornstarch, dissolved in |
3 tablespoons water |
1/2 teaspoon finely chopped ginger |
1/4 cup bamboo shoot |
1 green bell pepper, cut into strips |
2 jalapeno peppers, seeded and chopped |
1/2 cup soy sauce |
1/4 teaspoon salt |
1 tablespoon cornstarch |
1 can tomato sauce |
2 tablespoons vinegar |
2 tablespoons rice wine |
1 cup pork broth |
2 tablespoons soy sauce |
2 tablespoons sesame oil |
salt and pepper |
Directions:
1. Marinate pork for 1 hour.
2. Sprinkle with cornstarch and cook in skillet until golden brown.
3. In a small bowl, Combine all ingredients for sauce and set aside.
4. Sauté garlic, onions, jalapeno pepper, ginger, pork and remaining vegetables.
5. Cook for 1 minute.
6. Add sauce mixture and bring to a boil.
7. Add cornstarch mixture and reduce heat.
8. Simmer until sauce thickens.
9. Serve over steamed rice.
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