1 lb. pork tenderloin
1 c. bamboo, julienned
1/2 red pepper, julienned
1/2 green pepper, julienned
2 tbl. dark soy
2 tbl. ginger wine
1/2 tsp. sugar
1 tbl. chili oil
or 1 tbl. sweet bean sauce
1 tsp. vinegar
1 scallion, chopped fine
- Julienne pork and peppers. Sprinkle peppers with 2 tbl. water.
- Deep fry pork till white, 1 minute. Drain.
- Stir fry bamboo 1 minute. Add pork, mix well. Cover 1 minute.
- Add liquid ingredients. Mix well.
- Add peppers, just lay on top of meat. Cover 1 minute then mix well. Then add chili oil or bean sauce. Mix well.
1/2 c. broth can be added for gravy.