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NEW RECIPES: PEANUTTY CRUNCHY PORK & VEGGIE STIR-FRY Back to Recipes
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
  1. Combine soy sauce, sherry, vinegar, sugar substitute and ginger in small bowl; set aside.
  2. 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.
  3. 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.
  4. 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.

© Copyright 1998-2005 by John B. Sanfilippo & Son, Inc. All Rights Reserved.