Ginger Pork - Butaniku No Shogayaki

• 3 Tbsp. sake
• 4 Tbsp. soy sauce
• 1 1/2 Tbsp. mirin (sweet sake)
• 1 Tbsp. ginger juice
• 1 1/2 lb. thinly sliced pork
• 9 oz. bean sprouts
• 1 large carrot
• 2 green peppers
• 2 Tbsp. vegetable oil

1. Combine first four ingredients and marinate pork for 15 minutes.
2. Trim the sprouts.
3. Slice the carrot into julienne strips about 1 1/2-inches long.
4. Quarter and seed the peppers.
5. Heat the vegetable oil.
6. Drain the pork, reserving marinade, and saute over high heat for about 1 minute.
7. When the meat is nearly cooked through, add the marinade and gently shake the pan to thoroughly coat the pieces.
8. Remove the pork and set aside.
9. Add vegetables and saute briefly.
10. Remove from the heat when the vegetables are cooked, but still crisp.
11. Arrange the pork and vegetables on individual serving dishes.
12. Serves 4.

sake, soy sauce, mirin, ginger juice, pork, bean sprouts, carrot, green peppers, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992888 (may not work)