Started with Carol's recipe for Crockpot Teriyaki Pork Roast, then I made her recipe for Fried Rice, which I added the pork.
Next I cut up a few chops and Divingabe grilled them. I found a recipe for Honey-Mustard Pork chops that is right up there on the list. Saturday night I made the above dish..
I had all the ingredients except the peppers and I got out early, hit a few yard sales and went to Hitchcocks and got my peppers and also was lucky to get a 10 pound bag of oranges for 4.99 and frozen turkey for 59 cents a pound. How I love a deal!
I didn't add the wine. I didn't have a bottle open and didn't think it was that important ( it wasn't). I also didn't use Franks. My staple is Chili Garlic Sauce ( the one with the roster on it).
The recipe is adapted from Jo Cooks.
1 lb pork tenderloin, cut into small strips
1/2 green bell pepper, cut into thin long strips(used whole pepper)
1/2 red bell pepper, cut into thin long strips(used whole pepper)
1 small onion, diced
2 tbsp cornstarch
2 tbsp olive oil
4 cloves of garlic, minced
1 tsp fresh ginger, minced (ginger from the jar)
4 tbsp soy sauce
salt and pepper to taste
1/2 cup chicken broth( had to use canned)
2 tbsp Frank's hot sauce (optional)(Chili Garlic Sauce)
2 tbsp white wine( Didn't use)
1 tsp sugar ( used about 1/2 tsp)
1 tsp chili powder
- Season pork with salt, pepper and chili powder.
2.In a skillet heat olive oil and add the seasoned pork and cook until pork no longer pink.Remove pork from pan.
3.Add garlic, ginger, onion, and bell pepper to skillet and saute for a couple minutes until onion is cooked. Add pork back to skillet.
4.In a bowl, mix together the soy sauce, sugar, cornstarch, white wine, and chicken broth.
5.Add the soy sauce mixture to the skillet and stir continuously. Continue cooking for 3 minutes. Add Frank's sauce if preferred.
I served Divingabe's with rice and I had a salad, excellent meal.