Ingredients
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2/3 cup light soy sauce
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1/4 cup brown sugar
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1 tablespoon cornstarch
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2 teaspoons fresh ginger, grated
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2 garlic cloves, minced
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1/4 teaspoon red pepper flakes
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4 cups cooked brown rice
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1 red bell pepper, cut into strips
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6 ounces snow peas
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4 green onions, chopped
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1 teaspoon sesame oil
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1 lb boneless pork loin chop
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1 (8 ounce) can bamboo shoots
Instructions
- Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
- Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
- Cook rice according to package directions. Set aside.
- 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.
- 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 has thickened.
- Serve over hot rice.