• 1 1/2 pounds boneless pork loin roast (sliced then cut into thin strips)
  • 5 tablespoons brown sugar
  • 5 tablespoons soy sauce
  • 2 tablespoons rice vinegar (or regular vinegar)
  • 1 tablespoon sesame oil
  • 2 teaspoons ginger (freshly grated, or ½ tsp ground ginger)
  • 1 bunch green onions (chopped, white parts only, reserve green ends for garnish)
  • 1 pinch red pepper flakes
  • 1 1/2 tablespoons corn starch
  • 1 1/2 tablespoons water
  • 1 tablespoon vegetable oil
  • 2 large carrots (peeled, cut into large coins)
  • 3 stalks celery (chopped into 1” pieces)
  • 1/2 cup water (or chicken stock)
  • 2 bell pepper (assorted colors, cut into ½ inch strips)
  • 2 cups broccoli florets
  • 8 ounces white button mushrooms (container fresh, sliced to ½ inch thickness)
  • 8 ounces water chestnuts (drained well and sliced)
  • 8 ounces bamboo shoots (drained well)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • onion tops (reserved chopped green)
  • sesame seeds
  • cooked rice (jasmine rice is our favorite)


  1. 1. Place strips of pork loin into a zip top bag.
  2. 2. To make marinade, in a small bowl combine brown sugar, soy sauce, rice wine vinegar, sesame oil, ginger, chopped onion and red pepper flakes. Whisk well to combine. In a separate small bowl or cup, combine water and cornstarch and stir until dissolved.
  3. 3. Add all marinade ingredients and whisk until combined. Pour 1/4 cup of marinade mixture in zip top bag with sliced pork. Refrigerate for 20 minutes. Set aside remaining marinade.
  4. 4. In an extra large skillet over medium high to high heat, add carrots, celery and water. Cook, stirring occasionally, for 2 minutes. Add bell pepper, broccoli, mushrooms, water chestnuts and bamboo shoots along with salt and pepper. Cook an additional 2 minutes, stirring occasionally. (Sometimes I cover the vegetables briefly with a pot lid so the broccoli steams a bit.) Remove vegetables and place them into a mixing bowl, set aside.
  5. 5. Remove meat from marinade, place into skillet over medium high heat. Discard used marinade. Cook for 2 minutes, stirring occasionally. Add reserved marinade. Cook for 1 minute until sauce simmers and thickens a bit. Cook loin roast until pork is cooked through or lightly browned. (Find more information about pork cooking here.)
  6. 6. Add vegetables back to large skillet. Stir well.
  7. 7. Add reserved green onion tops, and sprinkle with sesame seeds for garnish.
  8. 8. Serve over white rice. Makes 6-8 servings.
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