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.