Ingredients: Makes 4
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 ½ inch thick slices, each slice cut itno ½ inch thick strips
3 tablespoon vegetable oil
12 ounces sugar snap peas, strings remove
1 tablespoon grated fresh ginger
2 garlic cloves, minced
½ cup dry roasted peanuts, chopped coarse
- Whisk ½ cup broth, soy sauce, 2 tablespoons 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 taespoons 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.
- Add remaining 2 teaspoons oil and snap peas to now empty skillet and cook until spotty brown, about 2 minutes. Add remaining ½ 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.
- Whisk 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 mintues. Stir in peanuts. Serve.