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1/2 Cup plus 1 Tbsp. / 140 ml Watkins
Hot Honey Soy Sauce, divided
2 Tbsp. / 30 ml Water
2 teas. / 10 ml Rice Wine Vinegar
2 teas. / 10 ml Cornstarch
3/4 Lb. / 340 g Pork Tenderloin
1 Tbsp. / 15 ml Watkins Liquid Onion Spice,
divided
2 Medium Carrots, cut into matchsticks
1 Medium Onion, halved and sliced
1 Small Red Bell Pepper, cut into thin strips
4 Oz. / 120 g Fresh Snow Peas, trimmed and cut in half lengthwise
4 Cups / 1 litre Hot Cooked Watkins Jasmine Rice
Blend
Combine 1/2 / 125 ml Soy Sauce, water, vinegar, and cornstarch; set aside. Cut pork across grain into thin slices, then into strips. Coat with 1 Tbsp. / 15 ml soy sauce. Heat 1 1/2 teas. / 7.5 ml Liquid Spice in nonstick wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining Liquid Spice in same wok. Add carrots, onion, red pepper, and snow peas; stir-fry 4 minutes. Stir in pork and soy/vinegar mixture. Cook and stir until pork and vegetables are coated with sauce. Serve immediately over hot cooked Jasmine Rice Blend. Makes 4 servings.
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© Copyright 1999 The Rising Stars Team
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