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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Meet the Cook: The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and 17-year-old daughter. -Jane Flatgard, Circle Pines, Minnesota Ingredients:
1-1/4 pounds pork tenderloin |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1/4 teaspoon ground ginger |
1/4 teaspoon cayenne pepper |
1 medium onion, thinly sliced |
1 medium carrot, julienned |
1 garlic clove, minced |
2 tablespoons vegetable oil |
1 package (6 ounces) frozen snow peas, thawed |
boston lettuce leaves or hot cooked rice |
toasted sesame seeds, optional |
Directions:
1. Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside.
2. In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm.
3. In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired. Yield: 4 servings.
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