Pork & Plantains

1 1/2 pounds of pork tenderlion, cut into 2 inch x 1/4 inch strips

2 Tablespoons of oil

3/4 cup sliced green onion

2 Tablespoons of minced peeled ginger

1/2 teaspoon crushed pepper flackes

1 thinly sliced banana pepper

3 plantains, quartered lengthwise and sliced into 1 inch thick pieces (about 3 cups)

1 cup chicken stock/broth

1/4 cup soy sauce

1/4 cup of white rum

1 Tablespoon dark brown sugar

2 Tablespoons water

1 Tablespoon corn starch

Heat oil in a large skillet or wok, add onions, ginger, pepper flakes, and banana pepper, stir fry 30 seconds. Add pork, stir fry 2 minutes. Add plantains and stir fry 30 seconds. Stir in broth, soy sauce, rum, sugar;  bring to a boil. Cover and reduce heat, simmer for 15 minutes or until plantains are soft.

Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork, stirring well, bring to a boil 1 minute or until thick, stirring constantly.  Serve over rice.

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