Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 450 grams of pork tenderloin into thin strips. In a medium bowl, combine the pork with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of Chinese five-spice powder, then set aside to marinate for 15 minutes. Peel and slice 2 medium unripe plantains into 1/2-inch thick rounds, and julienne 1 large red bell pepper and 1 small onion. Mince 3 cloves of garlic and 1 inch piece of fresh ginger, and thinly slice 2 stalks of scallions.

2. 2

   In a small bowl, whisk together the stir-fry sauce with 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of granulated sugar, 1/4 cup of chicken broth, and 1 tablespoon of cornstarch.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the 2 medium sliced plantains and stir-fry for 4-5 minutes until they are lightly golden and slightly tender, then remove them from the wok and set aside.

4. 4

   Add 1 more tablespoon of vegetable oil to the wok. Add the marinated 450 grams of pork strips and stir-fry for 3-4 minutes until cooked through and lightly browned, then remove the pork from the wok and set aside with the plantains.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced 3 cloves of garlic, 1 inch piece of fresh ginger, the julienned 1 large red bell pepper, and 1 small onion, then stir-fry for 3-4 minutes until the vegetables are crisp-tender.

6. 6

   Return the cooked plantains and pork to the wok with the vegetables. Pour the prepared stir-fry sauce over all ingredients and bring to a simmer, stirring constantly for 1-2 minutes until the sauce thickens and coats the ingredients.

7. 7

   Garnish with the sliced 2 stalks of scallions and 1 teaspoon of sesame oil, then serve immediately with steamed rice.