Pork Tenderloin Canton Recipe

Coat the cubes of pork in beaten egg then roll them in cornstarch until well coated. Set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.

In a medium bowl whisk together the sugar vinegar beef bouillon cube and hot water until the bouillon cube is dissolved. Add the carrot and green pepper and toss to coat.

Heat the oil in a large skillet over medium-high heat. Add the pork cubes and stir-fry until browned on all sides about 3 minutes. Add the carrot mixture and cook stirring over medium heat for 3 minutes or until meat is cooked through. Serve immediately over rice.