Kindle Wireless Reading Device, Wi-Fi, 6" Display, Graphite - Latest Generation
Food, Inc.
The Girl Who Kicked the Hornet's Nest
Live At The Troubadour [CD / DVD Combo]
Ingredients
- 3/4 pound(s) pork tenderloin, cut into 3 strips (1/4-inch thick)
- 1 1/2 teaspoon(s) cornstarch
- 1 1/2 teaspoon(s) reduced-sodium soy sauce
- 1/4 cup(s) black bean sauce with garlic
- 1 tablespoon(s) rice wine vinegar
- 1 tablespoon(s) water
- 1 1/2 tablespoon(s) canola oil
- 3/4 pound(s) baby bok choy, cut in half lengthwise
- 1 large yellow bell pepper, cut into 2-inch chunks
- 4 ounce(s) medium-size shiitake mushrooms, stemmed, caps halved
- 1 teaspoon(s) grated peeled fresh ginger
- Freshly ground pepper, to taste
Accompaniment:
- Brown rice (optional)
Directions
- In a medium bowl, toss pork with cornstarch and soy sauce. In a small cup, stir together black bean sauce, vinegar, and water; set aside.
- Heat 2 teaspoons of the oil in a large, deep nonstick skillet over high heat. Add pork; cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.
- Reduce heat to medium-high and add another 2 teaspoons of the oil to skillet. Add bok choy, cut side down, and cook until cut surface is lightly browned, about 2 to 3 minutes. Continue to cook, turning pieces, until bok choy stems start to soften, 2 minutes longer. Transfer to plate with pork.
- Add the remaining 1 teaspoon oil to skillet with bell pepper, mushrooms, and ginger. Cook, stirring, 3 minutes. Stir in black bean mixture, pork, and bok choy; cook, tossing until sauce evenly coats everything and bok choy is tender, about 2 minutes. Serve over brown rice, if desired.
yummy...lazis..top
