Publisher Photo
Publisher Photo
Recently when I was looking for a different pork dish, I remember this family favorite that was accidentally filed away. Now it's back on our menus...much to my family's delight.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 bacon strips, diced
  • 2 pork tenderloins (3/4 pound each)
  • 1 garlic clove, minced
  • 3/4 cup water, divided
  • 3 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 large green or sweet red pepper, julienned
  • 1 medium onion, julienned
  • 3 celery ribs, cut into thin diagonal slices
  • 2 tablespoons cornstarch
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (8 ounces) sliced bamboo shoots, drained
  • Hot rice or chow mein noodles

Directions

In a large skillet, cook bacon until crisp; remove to paper towel to drain. Cut pork into 3-in. x 1/2-in. strips. In the bacon drippings, stir-fry pork and garlic over medium-high heat for 2-3 minutes. Stir in 1/2 cup water, soy sauce, ginger and pepper. Reduce heat; cover and simmer for 3 minutes. Add green pepper, onion and celery; stir-fry over medium-high heat for 3 minutes or until vegetables are crisp-tender.
Combine cornstarch and remaining water until smooth; add to skillet. Bring to a boil; boil and stir for 2 minutes. Add water chestnuts, bamboo shoots and bacon; heat through. Serve over rice or chow mein noodles. Yield: 6 servings.
Originally published as Mom's Chinese Dish in Country Pork 1996, p46

  • 4 bacon strips, diced
  • 2 pork tenderloins (3/4 pound each)
  • 1 garlic clove, minced
  • 3/4 cup water, divided
  • 3 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 large green or sweet red pepper, julienned
  • 1 medium onion, julienned
  • 3 celery ribs, cut into thin diagonal slices
  • 2 tablespoons cornstarch
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (8 ounces) sliced bamboo shoots, drained
  • Hot rice or chow mein noodles
  1. In a large skillet, cook bacon until crisp; remove to paper towel to drain. Cut pork into 3-in. x 1/2-in. strips. In the bacon drippings, stir-fry pork and garlic over medium-high heat for 2-3 minutes. Stir in 1/2 cup water, soy sauce, ginger and pepper. Reduce heat; cover and simmer for 3 minutes. Add green pepper, onion and celery; stir-fry over medium-high heat for 3 minutes or until vegetables are crisp-tender.
  2. Combine cornstarch and remaining water until smooth; add to skillet. Bring to a boil; boil and stir for 2 minutes. Add water chestnuts, bamboo shoots and bacon; heat through. Serve over rice or chow mein noodles. Yield: 6 servings.
Originally published as Mom's Chinese Dish in Country Pork 1996, p46

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