Oriental Stir Fry



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1-1/2 lbs pork tenderloin
2 Tablespoons vegetable oil
1 teaspoon grated ginger root
1 clove garlic, minced
2 green peppers, cut into thin strips
1 can (8-oz) sliced water chestnuts, drained
3 Tablespoons soy sauce
1 Tablespoon cornstarch
1-1/2 cups cherry tomatoes; halved
Cut partially frozen pork into 1/8-inch strips by 3" wide. Preheat wok
over high heat; add cooking oil. Stir fry ginger and garlic; then
remove from wok. Add 1/2 the pork to wok and stir fry 5 minutes or
until browned. Remove from wok and add remaining pork, cooking the
same way. Remove from wok.
Add green pepper and water chestnuts; stir fry 3-4 minutes. Combine
soy sauce and cornstarch; stir into vegetable mixture. Return pork to
wok; heat through. Add tomato halves; quickly stir to combine only.
Remove from wok and serve immediately.