Pork and Sugar Snap Pea Stir-Fry

Name: Pork and Sugar Snap Pea Stir-Fry
Yield: Serves 4
Cuisine: Asian
Ingredients: 1 cup, chicken broth; 2 tablespoons, soy sauce; 5 teaspoons, cornstarch; 1 tablespoon Asian, chili-garlic sauce; 1 (12- to 16-ounce), pork tenderloin, cut crosswise into 1/2-inch-thick slices, each slice cut into 1/2-inch-thick strips; 3 tablespoons, vegetable oil; 12 ounces, sugar snap peas, strings removed; 1 tablespoon, grated fresh ginger; 2 , garlic cloves, minced; 1/2 cup, dry-roasted peanuts, chopped coarse

6 comments

Appears in Cook's Country April/May 2014

For this 30-minute stir-fry, we use cornstarch to elevate the texture of the pork.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Coating the pork strips with cornstarch gives them a velvety texture, keeps them moist, and helps the sauce adhere.

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