John and I love stir fry. This had all of the ingredients we love. I am sure your family will love this recipe as much as we did.
- 2/3 cup light soy sauce
- ¼ cup brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. fresh ginger, grated
- 2 garlic cloves, minced
- ¼ tsp. red pepper flakes
- 1 lb. Circle B Ranch pork tenderloin
- 4 cups cooked brown rice
- 1 yellow bell pepper, cut into strips
- 6 ounces snow peas
- 4 green onions, chopped
- 1 tsp. sesame oil
- 1 (8 oz.) 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 the soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
- Cook the rice according to package directions. Set aside.
- Heat ½ 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 a 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 thickens.
- Serve over hot rice.