Chinese-Style PorkFrom mountainmama 8 years ago
- 2 tablespoons vegetable oil, divided shopping list
- 1 pork tenderloin (about 1 pound), cut into 1-inch cubes shopping list
- 1 clove garlic, minced shopping list
- 1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger shopping list
- 1 small green, red, or yellow bell pepper, cut into cubes (about 3/4 cup) shopping list
- 1 cup snow peas, trimmed shopping list
- 1/2 cup rice vinegar shopping list
- 1/4 cup granulated sugar shopping list
- 1/4 cup reduced-sodium ketchup shopping list
- 1 tablespoon reduced-sodium soy sauce shopping list
- 1 teaspoon cornstarch shopping list
- 1 tablespoon water shopping list
How to make it
- In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Add pork and cook, stirring occasionally, until well browned, about 5 minutes. Remove pork with a slotted spoon and drain on paper towels.
- Heat remaining oil in skillet. Add the garlic, ginger, and bell pepper and cook, stirring, for 3 minutes. Add the snow peas and cook, stirring, until pepper is softened, about 2 minutes.
- In a medium bowl, combine vinegar, sugar, ketchup, and soy sauce; stir to dissolve sugar. Add vinegar mixture and pork to the skillet. Bring to a boil, reduce heat to medium-low, and cook until sauce begins to thicken, about 5 minutes. In a small bowl, dissolve the cornstarch in the water. Add cornstarch mixture to the skillet; cook for 1 minute. Place the pork and vegetable mixture on serving plates. Serve with rice or noodles.