Ingredients

The following ingredients have 6 Servings
  • 2/3 cup reduced-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons peeled, finely chopped fresh gingerroot
  • 2 garlic cloves, pressed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound boneless pork loin chops, cut into 1/8-inch strips
  • 2 cups uncooked instant whole grain brown rice
  • 1 medium red bell pepper, cut into 1/4-inch strips
  • 6 ounces fresh snow peas, trimmed
  • 1 bunch green onions with tops, cut into 1-inch pieces (about 6-8)
  • 1 teaspoon sesame oil, divided
  • 1 can (8 ounces) bamboo shoots, drained

Instruction

  • In Small Batter Bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop gingerroot using Food Chopper. Add gingerroot, garlic pressed with Garlic Press and red pepper flakes to soy sauce mixture.Using Chef's Knife, cut pork into 1/8-inch-thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.Meanwhile, cook rice in (2-qt.) Saucepan according to package directions. Cut bell pepper into 1/4-inch strips, trim snow peas and cut green onions into 1-inch pieces using clean Chef's Knife.Heat 1/2 teaspoon of the oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. Remove pork from marinade using Nylon Slotted Spoon; add to skillet, reserving marinade. Using Bamboo Spatula Set, stir-fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.Heat remaining 1/2 teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.