Chicken Pork and Peppers

1 1/2 lb boneless pork loin chops, julienned very thinly, about 1” lengths

1 large green pepper, julienned

1 scallion, thinly sliced

2 tbsp corn starch

2 tbsp soy sauce

3 tbsp oil

1 cup white rice

1 tbsp butter

2 cups hot water

Prepare rice as follows:  In a 2 quart pot with tight fitting lid, melt butter and add 1 cup dry rice.  Sauté in butter and “nutty smelling”.  Be careful not to burn the rice.  Add 2 cups of water, reduce heat to low and cover.  Cook for 20 minutes.  Turn off heat.  Let sit, covered until ready to serve.

Meanwhile, in a large bowl, mix the thinly sliced pork strips, corn starch, and soy sauce together.  Mix well to coat all of the pork.  Set aside for 5 minutes or so.

Using a large wok or skillet, heat 3 tbsp of oil on HIGH heat.  When the oil is hot, add the pork, reduce heat to medium high.  Stir fry meat in the oil.  When the meat is ALMOST done, add the peppers.  Stir around in the pan just to quickly cook the peppers.  They need to be tender crisp.  Sprinkle on sliced scallions just before serving.   Stir in.

Serve over rice.