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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons soy sauce |
1 tablespoon cornstarch |
1 tablespoon water |
1 lb pork tenderloin, cubed |
1 lime, juiced |
1 tablespoon soy sauce |
2 tablespoons rice vinegar |
1 teaspoon cornstarch |
3 teaspoons dark sesame oil |
1 tablespoon peanut oil |
3 teaspoons minced fresh gingerroot |
2 green chili peppers, chopped |
1/2 cup julienned carrot |
1/2 cup sugar snap pea, julienned |
2 teaspoons chili oil |
1/4 cup chopped green onion |
1/4 cup finely chopped peanuts |
Directions:
1. In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
2. Wisk together until smooth then stir in the pork cubes.
3. Cover and refrigerate for 30 to 45 minutes.
4. In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
5. Mix together and set aside.
6. Remove pork and marinade from refrigerator.
7. In a large fry pan or wok heat peanut oil until hot.
8. Stir in ginger and chile pepper and saute for 1 minute.
9. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
10. Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
11. Remove from heat and stir in hot chile oil, green onions and peanuts.
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