Ingredients

2/3 c. soy sauce

1/4 c. packed brown sugar

1 tbsp. cornstarch

2 tsp. peeled, finely chopped fresh ginger root

2 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

1 lb. boneless pork loin chops, cut into 1/8 in. strips

1 med. red bell pepper, cut into 1/4 in. strips

6 oz. snow peas, trimmed

1 bunch green onions, with tops cut in 1 in. pieces

1 tsp. sesame oil

1 (8 oz.) can bamboo shoots, drained

2 c. rice, cooked

Preparation

  1. Combine soy sauce, brown sugar, add cornstarch, whisk until blended. Add pressed ginger root, garlic & red pepper flakes to soy sauce mixture. Add pork to marinade and refrigerate for 2 hours to allow flavors to mingle.

  2. Heat 1/2 tsp. oil in skillet over high heat until hot. Remove pork from marinade & stir-fry 1-2 minutes or until pork is no longer pink, reserving marinade.

  3. Remove pork from skillet & keep warm. Heat remaining 1/2 tsp. oil in the same skillet. Add bell pepper, peas & green onions. Stir-fry 2-3 mins. until veggies are crisp & tender.

  4. Return pork to skillet; stir in reserved marinade & bamboo shoots. Bring to a boil. Cook & stir for 1 min. or until the sauce is thickened. Serve over rice.