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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Restaurant eating is a treat for us. So when we enjoy a meal out, I try to re-create it at home. My family enjoys my version of this Chinese dish even more than the original. Ingredients:
1 pound boneless pork loin chops (1/4 inch thick) |
4 green onions, cut into 1-inch pieces |
1 garlic clove, minced |
1 tablespoon vegetable oil |
1 can (14 ounces) bean sprouts, drained |
1/2 cup thinly sliced celery |
1/2 cup thinly sliced carrots |
1/2 cup thinly sliced green or sweet red pepper |
1 tablespoon cornstarch |
1 cup chicken broth |
2 tablespoons soy sauce |
1/4 to 1/2 teaspoon crushed red pepper flakes |
1/2 cup dry roasted peanuts |
hot cooked rice or thin spaghetti |
Directions:
1. Cut pork into 1/2-in. strips. In a skillet over medium-high heat, stir-fry pork, onions and garlic in oil for 2-3 minutes or until pork is no longer pink. Add bean sprouts, celery, carrots and green pepper; stir-fry for 2-3 minutes.
2. Combine cornstarch, broth and soy sauce until smooth; add to skillet. Stir in red pepper flakes. Bring to a boil; boil and stir for 2 minutes. Stir in peanuts. Serve over rice or spaghetti. Yield: 4-6 servings.
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