SafePlates

Ingredients

• 1 lb (450 g) pork tenderloin
• 2 green bell peppers, julienned
• 2 cloves garlic, minced
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) vegetable oil
• 1 teaspoon (5 ml) cornstarch
• 1/2 teaspoon (2.5 ml) ground black pepper
• 1/2 cup (120 ml) chicken broth, cold
• Salt to taste

Instructions

1. Cut the pork tenderloin into thin strips, approximately 1/4 inch (6 mm) wide.
2. In a small bowl, mix the cornstarch with a tablespoon of cold chicken broth to create a smooth slurry.
3. Optional: For enhanced flavor, marinate the pork strips in a mixture of half the soy sauce, a pinch of cornstarch, and half the minced garlic for at least 30 minutes before cooking.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the remaining garlic and stir-fry for about 30 seconds, or until fragrant.
5. Add the pork strips to the skillet (including the marinade if used). Stir-fry for about 4-5 minutes, or until the pork is golden brown and cooked through.
6. Add the julienned green peppers to the skillet. Stir-fry for another 3-4 minutes, until the peppers are tender yet crisp.
7. Pour in the remaining soy sauce and chicken broth along with the cornstarch slurry. Season with ground black pepper and salt to taste. Stir well to combine all ingredients and coat the pork and peppers with the sauce.
8. Continue to cook for another 2-3 minutes, until the sauce has thickened and everything is heated through.
9. Serve hot, ideally over a bed of steamed rice or noodles. Garnish with sliced green onions or a sprinkle of sesame seeds for added texture and visual appeal, if desired.

Tip

For enhanced flavor, marinate the pork strips in a mixture of half the soy sauce, a pinch of cornstarch, and half the minced garlic for at least 30 minutes before cooking.