1 1/2 pounds boneless pork loin, cut in thin strips
5 tablespoons soy sauce, divided
2 tablespoons cornstarch, divided
1 tablespoon oil, divided
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 sugar
1 red bell pepper, cut in 1 1/2" strips
1/2 pound fresh pea pods
2 tablespoons water
Servings: 6
1. 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.
2. 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 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.
Preparation Time: 20 minutes
Cuisine: Asian
5 tablespoons soy sauce, divided
2 tablespoons cornstarch, divided
1 tablespoon oil, divided
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 sugar
1 red bell pepper, cut in 1 1/2" strips
1/2 pound fresh pea pods
2 tablespoons water
Servings: 6
1. 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.
2. 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 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.
Preparation Time: 20 minutes
Cuisine: Asian
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