- 1 pound pork tenderloin, cut into 1/2 inch cubes
- 2 eggs, beaten
- 3 tablespoons cornstarch
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1 cube beef bouillon
- 1 cup hot water
- 1 carrot, julienned
- 1 green bell pepper, julienned
- 4 tablespoons vegetable oil
- Coat the cubes of pork in beaten egg, then roll them in cornstarch until well coated. Set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.
- In a medium bowl whisk together the sugar, vinegar, beef bouillon cube, and hot water until the bouillon cube is dissolved. Add the carrot and green pepper, and toss to coat.
- Heat the oil in a large skillet over medium-high heat. Add the pork cubes, and stir-fry until browned on all sides, about 3 minutes. Add the carrot mixture, and cook, stirring over medium heat for 3 minutes, or until meat is cooked through. Serve immediately over rice.
04/06/2018
recipepes.com
Pork Tenderloin Canton, recipe
PT15M
PT1H
5
455 calories
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