 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Recently when I was looking for a different pork dish, I remember this family favorite that was accidentally filed away. Now it's back on our menus...much to my family's delight. Ingredients:
4 bacon strips, diced |
2 pork tenderloins (3/4 pound each) |
1 garlic clove, minced |
3/4 cup water, divided |
3 tablespoons soy sauce |
1/4 teaspoon ground ginger |
1/4 teaspoon pepper |
1 large green or sweet red pepper, julienned |
1 medium onion, julienned |
3 celery ribs, cut into thin diagonal slices |
2 tablespoons cornstarch |
1 can (8 ounces) sliced water chestnuts, drained |
1 can (8 ounces) sliced bamboo shoots, drained |
hot rice or chow mein noodles |
Directions:
1. In a large skillet, cook bacon until crisp; remove to paper towel to drain. Cut pork into 3-in. x 1/2-in. strips. In the bacon drippings, stir-fry pork and garlic over medium-high heat for 2-3 minutes. Stir in 1/2 cup water, soy sauce, ginger and pepper. Reduce heat; cover and simmer for 3 minutes. Add green pepper, onion and celery; stir-fry over medium-high heat for 3 minutes or until vegetables are crisp-tender.
2. Combine cornstarch and remaining water until smooth; add to skillet. Bring to a boil; boil and stir for 2 minutes. Add water chestnuts, bamboo shoots and bacon; heat through. Serve over rice or chow mein noodles. Yield: 6 servings.
|
|