A recipe from one of those small community cookbooks that we have modified for our tastes by cutting the amount of meat in half and adding extra veggies! Like any stir-fry, this one is very versatile and you could use almost any veggies that you like. We have also added baby corn and red bell pepper before. *Updated: The review by LARavenscroft reminded me that we usually do 1.5 times or double the amount of sauce, depending on the amount of veggies we are using, so please update accordingly if you feel it needs more sauce.

Ingredients

4 serv.

pork↗1 lb
oil2 tablespoons
chicken broth↗1 1⁄2 cups
honey↗1⁄4 cup
soy sauce↗3 tablespoons
red wine vinegar↗2 tablespoons
ginger↗1 teaspoon
garlic powder↗1⁄2 teaspoon
carrots, thinly sliced↗2
green pepper, cut in squares↗1
button mushroom, sliced↗1 cup
snow peas or 1 cup peas↗1 cup
water chestnuts4 ounces
optional
bamboo shoots4 ounces
optional
cornstarch↗2 tablespoons
cup water↗1⁄4
cups cooked rice (jasmine or basmati)3

Step-by-step instructions

1
Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
2
Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
3
Add to skillet, cover and cook for 15 minutes.
4
Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
5
Thicken sauce with cornstarch and water.
6
Serve over rice. I like jasmine or basmati.

Source: food.com

Original recipe ↗

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