
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.
Recommended:
Slow Cooker Superstars
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 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
- 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
Reviews forMom's Chinese Dish
My Review
Click stars to rate

Any changes to your rating or review will appear where you originally posted your review