| 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
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”