Cooking Instructions
- 1
Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
- 2
Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes. Cook rice according to package directions. Set aside.
- 3
Heat 1/2 tsp sesame oil in large skillet or wok, over high heat. Remove pork from marinade & add to skillet, reserving marinade. Stir fry 1-2 minutes or until no longer pink. Remove from skillet with slotted spoon & keep warm.
- 4
Add remaining sesame oil to skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes.
- 5
Return pork to skillet & stir in reserved marinade and bamboo shoots. Bring to a boil & cook 1 minute or until sauce has thickened. Serve over hot rice.
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