Ingredients
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3 tablespoons soy sauce, divided
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2 tablespoons cornstarch
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1 lb boneless pork loin, fat removed and thinly sliced into bite-size pieces
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1 tablespoon dry sherry
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1/2-1 teaspoon crushed red pepper flakes (I used the full teaspoon and it had a very pleasant heat element to it)
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2 tablespoons butter
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1 large red bell pepper, diced
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1 teaspoon grated gingerroot
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hot cooked rice
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1/3 cup sliced green onion
Instructions
- Blend 2 tablespoon soy sauce and cornstarch in medium bowl.
- Add pork, tossing to coat well.
- Blend remaining soy sauce and sherry in small bowl and set aside.
- Cook and stir crushed red pepper in butter in large skillet over medium heat until pepper turns golden brown.
- Add pork mixture.
- Cook and stir for 5 to 7 minutes or until pork is no longer pink.
- Remove pork from skillet and set aside.
- Add red pepper, green onions and ginger to same skillet.
- Cook and stir for 3 minutes or until tender-crisp.
- Return pork to skillet with sherry mixture and cook for 2-3 minutes more, stirring constantly until pork is cooked.
- Serve over rice.