I am always looking for recipes for left over pork and this one was a keeper.
1 cup diced cooked pork tenderloin
6 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp. cornstarch
2 tsp. sugar
1/4 tsp minced fresh gingerroot
3 tbsp canola oil
1 small onion, diced
1 cup sliced mushrooms
1 cup carrots, thinly sliced
1 pkg. frozen stir fry vegetables ( you can also use fresh veggies like broccoli and snow peas)
1 tbsp water
Stir Fry Sauce- In a small mixing bowl combine the soy sauce, rice vinegar, sesame oil, cornstarch, sugar and gingerroot. Set aside.
In a cast iron skillet or wok over high heat, add 3 tablespoons canola oil and cook onion, mushrooms, carrot and frozen stir fry veggies. Stir quickly and frequently until vegetables are coated with oil. Add water and stir fry till vegetables are tender-crisp. Add diced pork and continue to stir. Pour stir fry sauce over vegetables and stir well for a couple minutes.
Serve over cooked linguine.
