Pork & Peanut Stir-Fry
Yield
2 servingsPrep
30 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
pork
boneless, lean |
|
| 4 | teaspoons |
cornstarch
divided |
|
| 3 | tablespoons |
soy sauce, tamari
divided |
|
| 1 | teaspoon |
ginger root
fresh, minced |
|
| 2 | teaspoons |
white vinegar
distilled |
|
| ¼ | teaspoon |
garlic powder
|
|
| 2 | tablespoons |
vegetable oil
divided |
|
| 1 | each |
onions
sliced |
|
| 1 | each |
carrots
diagonally thinly sliced |
|
| ⅓ | cup |
peanuts, unsalted
roasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
pork
boneless, lean |
|
| 2E+1 | ml |
cornstarch
divided |
|
| 45 | ml |
soy sauce, tamari
divided |
|
| 5 | ml |
ginger root
fresh, minced |
|
| 1E+1 | ml |
white vinegar
distilled |
|
| 1.3 | ml |
garlic powder
|
|
| 3E+1 | ml |
vegetable oil
divided |
|
| 1 | each |
onions
sliced |
|
| 1 | each |
carrots
diagonally thinly sliced |
|
| 79 | ml |
peanuts, unsalted
roasted |
*
|
Directions
Slice pork into thin, narrow strips.
Combine 2 teaspoons each cornstarch and lite soy sauce, ginger and pork; let stand 15 minutes.
Meanwhile, combine remaining 2 teaspoons cornstarch, 2 tablespoon plus 1 teaspoon lite soy sauce, vinegar, garlic powder and ½ cup water; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove.
Heat remaining 1 tablespoon oil in same pan.
Add onion and carrot; stir-fry 2 minutes. Add zucchini; stir-fry 2 minutes.
Add pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens.
Stir in peanuts.
