Ingredients
1 ½ lb pork tenderloin, sliced into thin strips
2 dried red chili peppers, whole
1 small onion, chopped into small chunks
1 yellow or red bell pepper, chopped
½ cup carrots, peeled and sliced thinly
½ cup shiitake mushrooms, sliced thinly
2 cups broccoli, cut into small florets
2 tbsp unsweetened rice vinegar
½ cup green onions, white and green parts chopped (for garnish)
Directions
1Season pork with ½ tsp salt and toss in tapioca starch. Coat the pork well.
2Place a large wok or skillet on high heat. Add sesame oil and swirl around in the wok. As soon as the oil starts smoking, place the pork evenly in the pan for 3-5 minutes, allowing it time to brown. Stir pork around until it is no longer pink and crispy, about 5-7 minutes.
3Add the chili pepper, onions, bell peppers, celery, carrots, mushrooms, and garlic to the pan and stir. Cook for 3 minutes. Stir in remaining ingredients and turn down to medium heat. Cook for 5 more minutes and stir.
4Turn the heat off, remove the whole chili peppers, and separate into 4 bowls. Top with green onions and serve!
5Place leftovers in an airtight container in the refrigerator for up to 4 days.
