Ingredients
4
4 servings
- •¼ cup rice wine vinegar
- •2 tablespoons minced garlic
- •1 tablespoon brown sugar
- •5 tablespoons olive oil
- •salt and pepper to taste
- •4 boneless pork loin chops, cut into bite sized pieces
- •5 tablespoons vegetable oil
- •3 tablespoons finely chopped fresh ginger root
- •1 tablespoon hot chile paste
- •5 tablespoons teriyaki sauce
- •1 green bell pepper, cut into strips
- •1 red bell pepper, cut into strips
- •1 yellow bell pepper, cut into strips
- •salt and pepper to taste
- •¼ cup blanched slivered almonds
- •2 tablespoons chopped fresh mint
Instructions
- In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
- Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
- Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
Nutritional Facts
Per 4 servings
- Calories: 579
- Carbohydrate: 18g
- Fat: 45g
- Fiber: 2g
- Protein: 28g
- Sugar: 10g
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