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NEW RECIPES:
PEANUTTY CRUNCHY PORK & VEGGIE STIR-FRY
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| 2 |
Tablespoons
lite soy sauce |
| 2 |
Tablespoons dry sherry (not cooking sherry) |
| 1 1/2 |
Tablespoons cider vinegar |
| 4 |
packets sugar substitute |
| 1 |
Tablespoon
grated gingerroot |
| 1/4 |
cup
Fisher Chef's Naturals raw peanuts |
| 2 |
teaspoons vegetable oil, divided use |
| 8 |
ounces pork, all visible fat trimmed away, cut in thin strips |
| 2 |
red bell peppers, seeded and thinly sliced |
| 1/2 |
medium onion, thinly sliced |
| 1/4 |
teaspoon garlic powder |
| 1/8-1/4 |
teaspoon dried pepper flakes, optional |
| 2 |
cups small broccoli florets |
| 1/2 |
cup chow mein noodles |
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- Combine soy sauce, sherry, vinegar, sugar substitute and ginger in small bowl; set aside.
- Place a 12-inch nonstick skillet over medium high heat until hot.
Add peanuts to dry skillet and cook 3 to 4 minutes or until lightly brown. Set aside on separate
plate.
- Add 1 teaspoon of the oil to skillet, tilting skillet to lightly
coat bottom. Add pork and cook 2 to 3 minutes, or until just beginning to lightly brown,
stirring constantly using two utensils for easier handling. Set aside on plate with the peanuts.
- Add remaining 1 teaspoon oil to skillet. Add peppers, onions and
garlic, cook 1 minute, stirring constantly. Add broccoli, cover tightly, reduce heat to medium
and cook 3 minutes or until just tender crisp. Add pork and any accumulated juices, peanuts,
and soy sauce mixture and cook 1 minute to heat thoroughly, stirring constantly. Place on serving
platter and top with noodles.
Yield: 4 servings; 1 1/4 pork mixture, 1 Tablespoon peanuts and 2 Tablespoons noodles per serving.
Source: John B. Sanfilippo & Son, Inc.
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