| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Salads, Meats, Stir-fry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless lean pork |
| 4 |
tb |
Kikkoman Teriyaki Sauce divided |
| 1/8 |
ts |
Crushed red pepper; or up to Crushed red pepper |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Distilled white vinegar |
| 2 |
tb |
Vegetable oil; divided |
| 1 |
|
Onion; chunked & separated |
| 12 |
|
Radishes; thinly sliced |
| 2 |
md |
Zucchini; julienned |
| 4 |
c |
Shredded lettuce |
INSTRUCTIONS
Cut pork across grain into thin, narrow strips. Combine pork, 1 Tbsp.
teriyaki sauce and red pepper; set aside. Combine cornstarch, remaining 3
Tbsp. teriyaki sauce and red pepper; set aside. Combine cornstarch,
remaining 3 Tbsp. teriyaki sauce, vinegar and 1 cup water; set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and
stir-fry 2 minutes; remove. Add onion; stir-fry 2 minutes. Add radishes
and zucchini; stir-fry 1 minute longer. Add pork and teriyaki sauce
mixture. Cook, stirring, until sauce boils and thickens. Spoon over bed
of lettuce on serving platter; serve immediately.
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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