Pork and Plantains

Ingredients

• 1 tablespoon cornstarch 
• 1 tablespoon brown sugar dark
• 1 cup less-sodium chicken broth fat-free
• 2 tablespoons ginger fresh minced peeled
• 0.8 cup green onions sliced
• 1.5 pounds pork tenderloin trimmed
• 0.5 cup soya sauce low-sodium
• 2 tablespoons vegetable oil; peanut oil preferred 
• 1 teaspoon pink peppercorns crushed
• 3  plantains 1-inch-thick sliced into pieces ( 3 cups) quartered
• 0.3 cup rum white
• 1  serrano chile thinly sliced
• 2 tablespoons water 

Equipment

• frying pan
• whisk
• wok

Directions

1. Cut pork into 2 x 1/4-inch-wide strips.
2. Heat oil in a large nonstick skillet or wok over medium-high heat.
3. Add onions, ginger, peppercorns, and chile; stir-fry 30 seconds.
4. Add pork; stir-fry 1 minute.
5. Add plantains; stir-fry 30 seconds. Stir in broth, soy sauce, rum, and sugar; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until plantains soften.
6. Combine water and cornstarch, stirring well with a whisk.
7. Add cornstarch mixture to pork mixture, stirring well; bring to a boil. Cook 1 minute or until thick, stirring constantly.