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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In Bradford, Rhode Island, Pam Beil adds a sprinkling of peanuts to this nicely spiced stir-fry that showcases savory pork tenderloin. If your family prefers less heat, simply decrease the amount of red pepper flakes. Ingredients:
1 pound pork tenderloin, cubed |
1/3 cup reduced-sodium soy sauce, divided |
3 tablespoons sugar |
4 teaspoons cornstarch |
1/2 cup chicken broth |
3 tablespoons lemon juice |
1/4 to 1/2 teaspoon crushed red pepper flakes |
1 small onion, julienned |
2 garlic cloves, minced |
1 tablespoon olive oil |
2 small sweet red peppers, julienned |
2 small sweet yellow peppers, julienned |
1/4 cup unsalted dry roasted peanuts |
6 cups hot cooked rice |
Directions:
1. Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside.
2. In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice. Yield: 6 servings.
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