Szechuan Pork

• 2 lbs pork tenderloin, cut into bite size pcs
• 1 carrot, sliced
• 5 cloves garlic, minced and crushed
• 1 small onion, sliced
• 1 tablespoon cornstarch, dissolved in
• 3 tablespoons water
• 12 teaspoon finely chopped ginger
• 14 cup bamboo shoot
• 1 green bell pepper, cut into strips
• 2 jalapeno peppers, seeded and chopped
• 12 cup soy sauce
• 14 teaspoon salt
• 1 tablespoon cornstarch
• 1 can tomato sauce
• 2 tablespoons vinegar
• 2 tablespoons rice wine
• 1 cup pork broth
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• salt and pepper

1. Marinate pork for 1 hour.
2. Sprinkle with cornstarch and cook in skillet until golden brown.
3. In a small bowl, Combine all ingredients for sauce and set aside.
4. Saute garlic, onions, jalapeno pepper, ginger, pork and remaining vegetables.
5. Cook for 1 minute.
6. Add sauce mixture and bring to a boil.
7. Add cornstarch mixture and reduce heat.
8. Simmer until sauce thickens.
9. Serve over steamed rice.

pork tenderloin, carrot, garlic, onion, cornstarch, water, ginger, bamboo shoot, green bell pepper, peppers, soy sauce, salt, cornstarch, tomato sauce, vinegar, rice wine, pork broth, soy sauce, sesame oil, salt

Taken from www.food.com/recipe/szechuan-pork-43435 (may not work)