1 can Jolly Red Pimientos 113g, drained, cut into squares
1 tbsp soy sauce
2 tsp sugar
1/2 cup water
2 tsp cornstarch, dissolved in 1 tablespoon water
salt and pepper, to taste
2 tbsp chopped cilantro
Combine tocino and water in a pan. Simmer over low heat until liquid has evaporated. Add Jolly Heart Mate Canola Oil and fry tocino until golden. Remove tocino from pan and transfer to a serving dish.
Using same pan, sauté garlic until fragrant. Add Jolly Whole Mushrooms, Jolly Red Pimientos, soy sauce, sugar and water. Simmer for 3 minutes then add cornstarch mixture to thicken sauce. Season to taste with salt and pepper.
Toss tocino with sauce mixture and pour over steamed rice. Sprinkle with chopped cilantro before serving.