Wednesday, May 14, 2014

Pork and Snap Pea Stir-Fry

Surprise! Another gem from Cook's Country Magazine.  This is a fantastic stir-fry, perfect for a quick weeknight meal.

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.

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