Title: Pork Stir Fry
Categories: Pork Chinese
Yield: 2 Servings

1/2	lb	Boneless lean pork
2	ts	Cornstarch
6	ts	Soy sauce, divided
2	cl	Garlic, minced - divided
3/4	c	Water
1	tb	Cornstarch
1/4	ts	Crushed red pepper flakes
3	tb	Oil, divided
2	c	Cauliflowerets -bite size
1/2	c	Carrots, thinly sliced
1	md	Green pepper, chunked
2	md	Tomatoes, cut into 8ths
		Hot Cooked Rice

Cut pork across grain into thin slices, then into strips. Combine two teaspoons each cornstarch, soy sauce and 1/2 of the garlic in small bowl; stir in the pork, let stand 30 minutes.

Meanwhile, combine water one tbs cornstarch, remaining 4 teaspoons soy sauce and the red pepper flakes. Set aside.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir fry 2 minutes, remove. Heat remaining 2 tablespoons oil in same pan over medium high heat. Add cauliflowerets, green pepper, carrots and remaining garlic, stir fry two to five minutes. (want cauliflower to be crisp) Stir in tomatoes, pork and soy sauce mixture. Cook and stir gently until sauce boils and thickens.

Serve over rice.

Kikkoman Booklet == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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