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Pork Tenderloin Canton

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Pork Tenderloin Canton

Directions

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Ingredients :

  • 1 pound pork tenderloin, cut into 1/2 inch cubes
  • 2 eggs, beaten
  • 3 tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 tablespoons vinegar
  • 1 cube beef bouillon
  • 1 cup hot water
  • 1 carrot, julienned
  • 1 green bell pepper, julienned
  • 4 tablespoons vegetable oil
  • Methods :

  • Step 1

    Coat the cubes of pork in beaten egg, then roll them in cornstarch until well coated. Set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.

  • Step 2

    In a medium bowl whisk together the sugar, vinegar, beef bouillon cube, and hot water until the bouillon cube is dissolved. Add the carrot and green pepper, and toss to coat.

  • Step 3

    Heat the oil in a large skillet over medium-high heat. Add the pork cubes, and stir-fry until browned on all sides, about 3 minutes. Add the carrot mixture, and cook, stirring over medium heat for 3 minutes, or until meat is cooked through. Serve immediately over rice.

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