Teriyaki Pork Stir-Fry

• 2/3 c. soy sauce
• 1/4 c. packed brown sugar
• 1 tbsp. cornstarch
• 2 tsp. peeled, finely chopped fresh ginger root
• 2 cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 1 lb. boneless pork loin chops, cut into 1/8 in. strips
• 1 med. red bell pepper, cut into 1/4 in. strips
• 6 oz. snow peas, trimmed
• 1 bunch green onions, with tops cut in 1 in. pieces
• 1 tsp. sesame oil
• 1 (8 oz.) can bamboo shoots, drained
• 2 c. rice, cooked

1. 1. Combine soy sauce, brown sugar, add cornstarch, whisk until blended. Add pressed ginger root, garlic & red pepper flakes to soy sauce mixture. Add pork to marinade and refrigerate for 2 hours to allow flavors to mingle.
2. 2. Heat 1/2 tsp. oil in skillet over high heat until hot. Remove pork from marinade & stir-fry 1-2 minutes or until pork is no longer pink, reserving marinade.
3. 3. Remove pork from skillet & keep warm. Heat remaining 1/2 tsp. oil in the same skillet. Add bell pepper, peas & green onions. Stir-fry 2-3 mins. until veggies are crisp & tender.
4. 4. Return pork to skillet; stir in reserved marinade & bamboo shoots. Bring to a boil. Cook & stir for 1 min. or until the sauce is thickened. Serve over rice.

soy sauce, brown sugar, cornstarch, fresh ginger root, garlic, red pepper, boneless pork loin chops, red bell pepper, snow peas, green onions, sesame oil, bamboo shoots, rice

Taken from www.epicurious.com/recipes/member/views/teriyaki-pork-stir-fry-50124101 (may not work)