What you need,
1 lb. pork tenderloin cut into thin strips
1 tsp. cornstarch
1 tbsp. soy sauce
2 tbsp. canola oil
1 tbsp. fresh grated ginger
3 cloves garlic, minced
½ head Napa cabbage, chopped
1 red bell pepper, thinly sliced
2 green onions, sliced
Rice for serving
In a medium bowl whisk the soy sauce and cornstarch together
until combined. Toss the pork in the sauce to coat evenly. Let it sit for 10
minutes.
In a large skillet heat the 1 tablespoon of oil over medium
high heat. Add the garlic and ginger and cook for 1 minute or so until
fragrant.
Add the pork to the pan in a single layer and cook for 2-3
minutes until browned and cooked through. Remove the pork from the pan to a
bowl and set aside.
In the same skillet heat the remaining tablespoon of oil
over medium high heat. Add the red pepper, cabbage and green onion, cook until
tender crisp. Add the pork back to the pan with any accumulated juices. Heat everything
for 1 minute or so until warmed through.
Serve the stir fry with your favourite rice!
Jen of My Tiny Oven
