Serve this fast and spicy stir-fry alongside Chinese noodles, or jasmine rice, and a fresh fruit salad.
1 1/2 pounds boneless pork loin, cut in thin strips
5 tablespoons soy sauce - divided use
2 tablespoons cornstarch - divided use
1 tablespoon oil - divided use
1/2 cup roasted peanuts
1 teaspoon crushed red pepper
1/2 teaspoon minced fresh ginger
1/2 cup chicken broth
2 tablespoons rice wine vinegar
2 tablespoons dry white wine
1 teaspoon granulated sugar
1 large carrot, thinly sliced on the diagonal
1 red bell pepper, cut in 1 1/2-inch strips
1/2 pound fresh pea pods
2 tablespoons water
- Marinate pork strips in combined 3 tablespoons soy sauce and 1 tablespoon cornstarch for 30 minutes.
- Heat 1 teaspoon oil in wok. Stir-fry peanuts and crushed red pepper over medium-high heat for 2 minutes; remove.
- In remaining oil, stir-fry pork and ginger until lightly browned. Add broth, vinegar, 2 tablespoons soy sauce, wine and sugar. Cover; simmer 3 minutes.
- Add, carrot, red pepper and pea pods; cook 2 minutes.
- Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened. Stir in peanut mixture. Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.