Teriyaki Pork Stir Fry

Ingredients:

2/3 cup soy sauce
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 teaspoon peeled, finely chopped fresh ginger root
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 pound boneless pork loin chops, cut into 1/8 inch strips
2 cups uncooked instant whole grain brown rice
1 medium red bell pepper, cut into 1/4 inch strips
6oz fresh snow peas, trimmed
1 bunch green onions with tops, cut into 1 inch pieces
1 teaspoon sesame oil, divided
1 8oz can bamboo shoots, drained

In a small bowl, combine soy sauce, brown sugar, and cornstarch; whisk until blended.  Finely chop ginger root and garlic.  (I use a zester to grate the ginger root and garlic) and red pepper flaks to soy sauce mixture.
Cut pork into 1/8 inch thick strips.  Add pork to soy sauce mixture; toss to coat.  Cover; refrigerate 15 minutes to marinate.
Meanwhile, cook rice in a saucepan according to package directions.  Cut bell pepper into 1/4 inch strips; trim snow peas and cut green onions into 1 inch pieces.
Heat 1/2 teaspoon of the oil in a skillet over high heat until hot.  Remove pork from marinade, add to skillet, reserving marinade.  Stir fry 1-2 minutes or until pork is no longer pink.  Remove from skillet. Keep warm.
Heat remaining 1/2 teaspoon oil in same skillet.  Add bell pepper, snow peas and green onions.  Stir fry 2-3 minutes or until vegetables are tender crisp.  Return pork to skillet.  Stir in reserved marinade and bamboo shoots.  Bring to a boil.  Cook and stir 1 minute or until sauce is thickened.  Serve over rice. 


This is a really quick and low fat/calorie meal.