Pork and Snap Pea Stir-Fry
Adapted from Cook's Country Magazine
1 cup chicken broth
2 tbsp soy sauce
5 tsp corn starch
1 tbsp siracha
12-16 oz pork loin, cut crosswise and into 1/2 inch strips
3 tbsp oil
16 oz snap peas
2 garlic cloves
1/2 cup peanuts, chopped
cooked white rice for serving
1. Whisk 1/2 cup broth, soy sauce, 2 tsp corn starch, and siracha in a small bowl and set aside. Toss pork with 1 tbsp oil and 1 tbsp corn starch. Heat oil in a large skillet over medium heat. Brown pork, 3-5 minutes and remove to a plate.
2. Add oil and snap peas to empty skillet, cook until slightly browned. Add remaining 1/2 cup chicken broth, cover, and cook 2 minutes. Add garlic and cook until fragrant.
3. Whisk sauce mixture from step 1 and add to skillet along with pork. Cook, stirring constantly, until sauce thickens, 1-2 minutes. Stir in peanuts and serve with white rice.
Just a heads up, you will most likely not have many leftovers. This was crazy delicious.