| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Pork | 2 | Servings | |
INGREDIENTS
| 2 | Boneless pork chops; Cut into strips | |
| 1/4 | c | Water |
| 4 | ts | Soy Sauce |
| 1 | tb | Rice wine vinegar; (or white wine vinegar) |
| 2 | ts | Cornstarch |
| 1/2 | ts | Sugar |
| 1 | ts | Chicken bouillon granules |
| 1 1/2 | ts | Vegetable oil |
| 1/2 | ts | Crushed red pepper |
| 1 | Clove Garlic; Peeled and crushed | |
| 1 | ts | Grated fresh ginger root |
| 4 | Green onion; sliced 1-inch thick | |
| 2 | tb | Peanuts; Coarsely chopped |
INSTRUCTIONS
For sauce, in small bowl, stir together water, soy sauce, vinegar, cornstarch, sugar and chicken bouillon granules. Set aside. In a large skillet, heat oil over medium high heat. Stir-fry peppers, garlic and ginger root for 30 seconds. Add green onions; stir-fry for 1-2 minutes or until onions are crisp-tender. Remove onion mixture from skillet. Add pork strips to hot skillet. Stir-fry for 2-3 minutes or until cooked through. Push pork from the center of the skillet. Add sauce mixture to the center; cook and stir until sauce thickens. Return cooked onion mixture to pan add peanuts. Stir all ingredients to coat with sauce. Cook and stir 1 minute more or until heated through. Recipe by: Savannah Morning News; 1/28/98 Posted to recipelu-digest Volume 01 Number 626 by Rodeo46898 <Rodeo46898@aol.com> on Jan 28, 1998
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