Garlic Pork with Tomato and Basil
from Cooking Light Magazine
12 ounces pork tenderloin, thinly sliced
2 teaspoons cornstarch, divided
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons cold water
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon hot chili sauce
2 teaspoons peanut oil
2 teaspoons fresh garlic, minced
2 cups plum tomatoes, chopped and seeded (about 3)
3/4 cup fresh basil, chopped
1/4 cup green onions, chopped (about 2)
2 cups hot cooked brown rice
Combine pork, 1 tsp cornstarch, salt and pepper in a small bowl, tossing to coat. Combine water, oyster sauce, sugar, chili sauce, and remaining 1 tsp cornstarch in a small bowl.
Heat oil in large nonstick skillet over medium-high heat. Add minced garlic and pork mixture; saute 3 minutes or until pork is done. Add chopped tomatoes; saute 1 minute. Add cornstarch/sauce mixture; cook 1 minute or until thickened. Add basil; stir to combine.
Remove from heat, and sprinkle with onions. Serve with brown rice.
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