Teriyaki Pork Stir Fry
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.