This is a classic Chinese dish and firm favorite in any take-away restaurant. This healthier version could be served with noodles or boiled rice and would make a great dish any day of the week.
Ingredients
400 g pork, lomo/tenderloin, cut into bit size cubes
1 Tbsp soy sauce
salt, to taste
1 Tbsp cornstarch
oil, for frying
FOR THE SAUCE
1 Tomato Sauce (115g)
2 tsp Red Cane Vinegar
2 Tbsp rice wine
1 cup water
2 Tbsp soy sauce, salt,\ to taste
pepper, to taste
2 tsp oil
1/3 cup garlic, crushed
1/4 cup onion, sliced
3 pc siling labuyo, seeded and crushed
1/2 tsp ginger, finely chopped
1 cup carrot, sliced
1 cup tenga ng daga, soaked
1/4 cup labong/bamboo shoot, boiled and squeezed
1/3 cup bell pepper, green, cut into strips
1 Tbsp cornstarch, dissolved in 1/2 Tbsp water
6 cup rice, cooked
Preparation
1. Season pork with soy sauce and salt. Sprinkle with cornstarch. Fry until lightly brown. Set aside.
2. In a bowl, combine all ingredients for sauce. Set aside.
3. Sauté garlic, onions, siling labuyo, ginger, pork, and all vegetables. Cook for 1 minute. Add sauce
ingredients. Bring to a boil. Add cornstarch. Simmer until sauce thickens. Serve over steaming rice
