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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Something that must must have caught my eye somewhere, sometime ... I have it scribbled on a piece of paper with no source noted. Ingredients:
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 |
Directions:
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.
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