1 1/2 pounds pork tenderloin
2 teaspoons vegetable oil
1 teaspoon grated ginger root
1 clove garlic, minced
2 medium green peppers, cut into thin strips
1 8-ounce can sliced water chestnuts, drained
3 tablespoons soy sauce
1 tablespoon cornstarch
1 1/2 cups cherry tomato halves
Servings: 6
1. Partially freeze pork; cut pork into 3 × 1/2 × 1/8-inch strips. Preheat nonstick fry pan over high heat; add cooking oil, stir-fry ginger root and garlic in hot oil 30 seconds; remove from skillet. Add half the pork to skillet; stir-fry 5 minutes or until browned. Remove from skillet.
2. Stir-fry remaining pork 5 minutes or until browned; remove from skillet. Add green pepper and water chestnuts; stir-fry 3-4 minutes. Combine soy sauce and cornstarch; stir into vegetable mixture. Stir in pork; heat through. Add tomato halves, stirring to combine. Serve immediately.
Preparation Time: 20 minutes
Cuisine: Asian
2 teaspoons vegetable oil
1 teaspoon grated ginger root
1 clove garlic, minced
2 medium green peppers, cut into thin strips
1 8-ounce can sliced water chestnuts, drained
3 tablespoons soy sauce
1 tablespoon cornstarch
1 1/2 cups cherry tomato halves
Servings: 6
1. Partially freeze pork; cut pork into 3 × 1/2 × 1/8-inch strips. Preheat nonstick fry pan over high heat; add cooking oil, stir-fry ginger root and garlic in hot oil 30 seconds; remove from skillet. Add half the pork to skillet; stir-fry 5 minutes or until browned. Remove from skillet.
2. Stir-fry remaining pork 5 minutes or until browned; remove from skillet. Add green pepper and water chestnuts; stir-fry 3-4 minutes. Combine soy sauce and cornstarch; stir into vegetable mixture. Stir in pork; heat through. Add tomato halves, stirring to combine. Serve immediately.
Preparation Time: 20 minutes
Cuisine: Asian
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