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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup low-sodium chicken broth or water |
1 tablespoon soy sauce |
1 tablespoon rice vinegar |
2 teaspoons cornstarch |
2 teaspoons vegetable oil |
1 (2-inch) piece fresh ginger, peeled and grated |
5 scallions, chopped, white parts separated from green |
2 (8 oz.) boneless pork chops, cut into thin strips |
1/4 cup plus 1 tbsp. dry-roasted peanuts, chopped |
Directions:
1. In a small bowl, mix broth, soy sauce, vinegar and cornstarch together. Set aside.
2. Warm oil in a wok or large skillet over medium-high heat. Add ginger and white part of scallions. Cook, stirring constantly, until scallions are just softened, about 1 minute.
3. Add pork and cook, tossing with tongs, until firm and no longer pink, 5 minutes.
4. Stir in sauce and 1/4 cup peanuts. Cook, stirring constantly, until sauce is thickened and pork is heated through, 2 minutes. If sauce is too thick, add broth, 1 Tbsp. at a time, until it reaches desired consistency. Top with green part of scallions and 1 Tbsp. peanuts.
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