• 1 1/2 pounds pork tenderloin
  • 2 teaspoons vegetable oil
  • 1 teaspoon fresh ginger root (grated)
  • 1 clove garlic (minced)
  • 2 green bell pepper (medium, cut into thin strips)
  • 8 ounces water chestnuts (drained, sliced)
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 1/2 cups cherry tomatoes (halved)


  1. Partially freeze pork; cut pork into 3x1/2x1/8-inch strips. Preheat nonstick frypan over high heat; add cooking oil, stir-fry ginger root and garlic in hot oil 30 seconds; remove from skillet. Add half the pork to skillet; stir-fry 5 minutes or until browned. Remove from skillet. Stir-fry remaining pork 5 minutes or until browned; remove from skillet. Add green pepper and water chestnuts; stir-fry 3-4 minutes. Combine soy sauce and cornstarch; stir into vegetable mixture. Stir in pork; heat through. Add tomato halves, stirring to combine. Serve immediately.
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