GARLIC PORK WITH TOMATO AND BASIL

12 ounces pork tenderloin, thinly sliced
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
3 tablespoons cold water
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon Sriracha (hot chili sauce)
2 teaspoons peanut oil
2 teaspoons minced fresh garlic
2 cups chopped seeded plum tomatoes (about 3 tomatoes)
3/4 cup chopped fresh basil
1/4 cup chopped green onions (about 2 onions)
2 cups hot cooked brown rice (for serving)

Combine pork, 1 teaspoon cornstarch, salt and pepper in a small bowl, tossing to coat.

Combine water, oyster sauce, sugar, Sriracha and remaining 1 teaspoon cornstarch in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture; saute 3 minutes or until the pork is done.

Add chopped tomatoes; saute 1 minute.

Add cornstarch mixture; cook 1 minute or until thickened.

Add basil; stir to combine. Remove from heat, and sprinkle with onions.

Serve with brown rice.

Makes 4 servings (serving size 1 cup pork mixture and 1/2 cup rice).
Adapted from source: Cooking Light magazine, April 2006