| 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
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”