1/2 lb boneless lean pork
2 teaspoon cornstarch
6 teaspoon soy sauce, divided
2 centiliter garlic, minced - divided
3/4 cup water
1 tablespoon cornstarch
1/4 teaspoon crushed red pepper flakes
3 tablespoon oil, divided
2 cup cauliflowerets -bite size
1/2 cup carrots, thinly sliced
1 medium green pepper, chunked
2 medium tomatoes, cut into 8ths
1 hot cooked rice
Cut pork across grain into thin slices, then into strips. Combine two teaspoons each cornstarch, soy sauce and 1/2 of the garlic in small bowl; stir in the pork, let stand 30 minutes.
Meanwhile, combine water one tbs cornstarch, remaining 4 teaspoons soy sauce and the red pepper flakes. Set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir fry 2 minutes, remove. Heat remaining 2 tablespoons oil in same pan over medium high heat. Add cauliflowerets, green pepper, carrots and remaining garlic, stir fry two to five minutes. (want cauliflower to be crisp) Stir in tomatoes, pork and soy sauce mixture. Cook and stir gently until sauce boils and thickens.
Serve over rice.
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