Ingredients
12 ounces pork tenderloin, thinly sliced
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
3 tablespoons cold water
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon Sriracha (hot chili sauce)
2 teaspoons peanut oil
2 teaspoons minced fresh garlic
2 cups chopped seeded plum tomatoes (about 3 tomatoes)
3/4 cup chopped fresh basil
1/4 cup chopped green onions (about 2 onions)
2 cups hot cooked brown rice
Directions
Combine pork, 1 teaspoon cornstarch, salt and pepper in a small bowl.
Combine water, oyster sauce, sugar, Sriracha and remaining 1 teaspoon cornstarch in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture; saute 3 minutes or until the pork is done. Add chopped tomatoes; saute 1 minute. Add cornstarch mixture; cook 1 minute or until thickened. Add basil; stir to combine. Remove from heat, and sprinkle with onions. Serve with brown rice.
Makes 4 servings (serving size 1 cup pork mixture and 1/2 cup rice).
Nutrition information per serving: 257 cal., 6.2 g total fat (1.6 g saturated), 21.2 g pro., 28.5 g carbo., 2.9 g fiber, 55 mg chol., 294 mg sodium.