Keyword chinese vegetables, jasmine rice, pork tenderloin
Prep Time 2 hourshours
Cook Time 30 minutesminutes
Servings 8
Author Lynn / Turnips 2 Tangerines
Ingredients
1poundpork tenderloin, cut into bite size pieces
2garlic cloves, minced
4tablespoonssoy sauce
2tablespoonscornstarch
1/2 to 1teaspoonground ginger
1cupchicken broth
1(10-12 oz) bottle teriyaki sauce
2tablespoonsoil
1cupthinly sliced carrots
1cupthinly sliced celery
1cupmedium onion, chopped
1(11 oz) jarbamboo shoots, drained
1(11 oz) jarbean sprouts, drained
1small cabbage, coarsely chopped
hot cooked jasmine rice
garnish with sesame seeds and sliced green onion tops
Instructions
Place cubed pork in a medium bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours.
In a second bowl, combine the cornstarch, ginger, broth and teriyaki sauce until smooth; set aside.
Heat oil in a large skillet or wok on medium high; stir-fry pork until no longer pink.
Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, bamboo shoots, bean sprouts and cabbage; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with the pork.
Bring to a boil; cook and stir for 3-4 minutes or until thickened.
Serve over cooked rice and garnish with sliced green onions.