Serves: 4
Total Calories: 292

1 1/4 pounds boneless pork loin or leg
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
2 green onions, (with tops)
1 , small green bell pepper
1 small red bell pepper
1 (8-ounce) jar sliced bamboo shoots drained
2 tablespoons vegetable oil
2 tablespoons finely chopped garlic
1 teaspoon finely chopped ginger root
2 teaspoons chili paste

Trim fat from pork loin cut pork with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch slices. Stack slices cut into thin strips. Toss pork, cornstarch, salt, sugar and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Cut green onions diagonally into 2-inch pieces. Cut bell peppers into 1/8-inch strips. Cut bamboo shoots lenthwise into thin strips.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add pork, garlic and gingerroot stir-fry 2 minutes or until pork is no longer pink. Add bell peppers and bamboo shoots stir-fry 1 minute. Stir in green onions and chili paste.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 292
Calories from Fat: 118

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
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Beef with Salted Black Beans and Peppers
Kung Pao Beef
Kung Pao Pork
Mandarin Beef
Mandarin Pancakes
Mongolian Lamb
Mou Shu Pork
Pork with Straw Mushrooms
Sesame Pork
Shredded Pork with Bean Sprouts
Shredded Pork with Green Onions
Shredded Pork with Sweet-and-Sour Sauce
Shredded Veal with Ginger
Sichuan Pork
Spareribs with Salted Black Beans
Stir-Fried Beef and Tomatoes
Stir-Fried Beef with Aspargus
Stir-Fried Beef with Celery Cabbage
Stir-Fried Beef with Eggplant
Stir-Fried Beef with Vegetables
Stir-Fried Pork with Salted Black Beans
Stir-Fried Shredded Beef with Green Pepper
Sweet-and-Sour Pork