Teriyaki Pork Stir-Fry

2/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 teaspoons peeled, finely chopped fresh gingerroot
2 garlic cloves, pressed
1/4 teaspoon crushed red pepper flakes
1 pound boneless pork loin chops, cut into 1/8" strips
2 cups uncooked instant whole grain brown rice
1 medium red bell pepper, cut into 1/4" strips
6 ounces fresh snow peas, trimmed
1 bunch green onions with tops, cut into 1" pieces (about 6-8)
1 teaspoon sesame oil, divided
1 can (8 ounces) bamboo shoots, drained

1. In small bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop gingerroot. Add gingerroot, garlic and red pepper flakes to soy sauce mixture.

2. Cut pork into 1/8" thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.

3. Meanwhile, cook rice in small saucepan according to package directions. Cut bell pepper into 1/4" strips; trim snow peas and cut green onions into 1" pieces.

4. Heat 1/2 teaspoon of the oil in a skillet over high heat until hot. Remove pork from marinade; add to skillet, reserving marinade. Stir-fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.

5. Heat remaining 1/2 teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.

Yields: 6 servings

Page 68 of the Pampered Chef, It's Good For You cookbook.