| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Pork Tenderloin |
| 2 | tb | Soy Sauce |
| 2 | tb | Herb Flavored Vinegar |
| 1 | tb | Ginger, Grated |
| 1 | Clove Garlic, Pressed | |
| 1 | ts | Sesame Oil |
| 2 | tb | Peanut Oil |
| 1/4 | c | Raw Peanuts, Peeled |
| 1 | sm | Onion, Halved & Sliced |
| 1 | Green Bell Pepper | |
| 1 | Red Bell Pepper | |
| 1 | Yellow Bell Pepper | |
| 2 | tb | Peanut Butter, Smooth |
INSTRUCTIONS
Cut meat into 1/4 " strips. Combine the soy sauce, vinegar, garlic, ginger and sesame oil in a small bowl. Add the meat strips and toss until coated with the seasonings. Heat half the peanut oil in a wok or heavy wide skillet. Stir in the peanuts until they are toasted. Add the meat strips and the sliced, halved onion. Stir fry over high heat until the meat is cooked through (5 minutes). Remove the seeds and membranes from the bell peppers and slice vertically into strips. Add the peppers to the wok. Continue stir frying until the peppers are bright colored (3 minutes). Push the meat and peppers to the side. Tip the pan to allow the juices to run to one side. Whisk the peanut butter into the juices. Heat until the sauce is thickened. Stir to blend all the ingredients. Serve on a bed of hot, fluffy rice. Posted to EAT-L Digest 03 Jan 97 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Sat, 4 Jan 1997 11:29:43 -0800
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