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