Pork and Sugar Snap Pea Stir-Fry

Name: Pork and Sugar Snap Pea Stir-Fry
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 cup Chicken Broth (1 cup chicken broth); 2 tbsp Soy Sauce (2 tablespoons soy sauce); 5 tsp Cornstarch (5 teaspoons cornstarch); 1 tbsp Chili Garlic Sauce (1 tablespoon Asian chili-garlic sauce); 1 piece Pork Tenderloin (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 tbsp Vegetable Oil (3 tablespoons vegetable oil); 12 oz Sugar Snap Peas (12 ounces sugar snap peas, strings removed); 1 tbsp Ginger (1 tablespoon grated fresh ginger); 2 cloves Garlic (2 garlic cloves, minced); ½ cup Peanut (1/2 cup dry-roasted peanuts, chopped coarse)

A quick stir-fry of pork tenderloin and sugar snap peas in a savory chili-garlic sauce, thickened with cornstarch and topped with peanuts.

30 minChinese

Servings4

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Steps

1Whisk 1/2 cup broth, soy sauce, 2 teaspoons cornstarch, and chili-garlic sauce together in bowl; set aside. Toss pork, 1 tablespoon oil, and remaining 1 tablespoon cornstarch together in separate bowl. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes; transfer to plate. Repeat with 2 teaspoons oil and remaining pork.
2Add remaining 2 teaspoons oil and snap peas to now-empty skillet and cook until spotty brown, about 2 minutes. Add remaining 1/2 cup broth and cook, covered, until snap peas are just tender, about 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
3Whisk soy sauce mixture to recombine and add to skillet along with pork and any accumulated juices. Cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Stir in peanuts. Serve.