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1
In a small bowl, mix cornstarch and brown sugar together.
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2
Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well.
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3
Set aside.
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4
In a large saute pan, heat oil over medium high heat.
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5
Saute pork, browning on all sides.
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6
When browned, remove with slotted spoon and set aside.
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7
In same pan and oil, saute yellow onion until golden brown.
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8
Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften.
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9
Add additional oil if necessary.
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10
Add sauteed pork and snow peas to sauteed vegetables in pan.
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11
Stir cornstarch mixture to blend and pour over pork and vegetable mixture.
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12
Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables.
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13
Add scallions and toss to combine.
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14
Serve over cooked white rice.
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15
Cook's Note: This recipe can be prepared 1 or 2 days ahead of time and be held in the refrigerator.
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16
Reheat gently in the microwave until very hot throughout and serve over cooked rice.
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17
Or, freeze to keep on hand for company.
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18
Best if thawed in refrigerator for 24 hours prior to reheating.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
