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Ingredients
- 1/4 (cup) rice vinegar
- 2 (tablespoon) minced garlic
- 1 (tablespoon) brown sugar
- 5 (tablespoon) olive oil
- 1/48 (oz) salt and pepper, to taste
- 1 (pound) boneless pork loin chops, cut into bite sized pieces
- 5 (tablespoon) vegetable oil
- 3 (tablespoon) finely chopped fresh ginger root
- 1 (tablespoon) hot chile paste
- 5 (tablespoon) teriyaki sauce
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1/4 (cup) blanched slivered almonds
- 2 (tablespoon) chopped fresh mint
Directions
- In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Mix pork pieces into the marinade, cover, and leave at room temperature for 1/2 hour.
- Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant. Remove almonds for later.
- Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
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