Teriyaki Pork Stir-Fry
Heather
ingredients
- 2/3 cup reduced-sodium soy sauce
- 1/4 cup packed brown sugar
- 1 tbsp cornstarch
- 2 tsp peeled, finely chopped fresh ginger root
- 2 garlic cloves, pressed
- 1/4 tsp crushed red pepper flakes
- 1# boneless pork loin chops, cut into 1/8in. strips
- 2 cups uncooked instant whole grain brown rice
- 1 medium red bell pepper, cut into 1/4in strips
- 6 oz fresh snow peas, trimmed
- 1 bunch green onions with tops, cut into 1in pieces (about 6-8)
- 1 tsp sesame oil, divided
- 1 can (8oz) bamboo shoots, drained
directions
- 1
In small bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop ginger root. Add ginger root, pressed garlic, and red pepper flakes to soy sauce mixture.
- 2
Cut pork into 1/8in thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.
- 3
Meanwhile, cook rice according to package instructions. Cut bell pepper into 1/4in strips; trim snow peas and cut green onions into 1in pieces.
- 4
Heat 1/2 tsp sesame oil in skillet over high heat until hot. Remove pork from marinade using slotted spoon; add to skillet, reserving marinade. Stir fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.
- 5
Heat remaining 1/2 tsp sesame oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.
Source: Heather
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