Sticky Pork Stir-Fry
- 2 T. canola oil
- 1 lb. thinly sliced lean pork (boneless chops or pork tenderloin work very well)
- 6 sweet mini peppers, seeded and sliced lengthwise into strips
- 6 oz. fresh snow peas, ends & strings removed
- 1-inch piece of fresh ginger, finely chopped
- 1-2 cloves garlic, finely minced
- Juice from 1 orange
- 4 T. honey
- 2 T. peanut butter
- 2 T. soy sauce (or tamari, if avoiding gluten)
- ½ tsp. cayenne pepper
Heat the oil in a nonstick skillet or wok, add the pork strips and fry for 3 - 4 minutes or until lightly browned on all sides. Remove the pork and set aside.
Add more oil to the wok if necessary and add in the peppers, snow peas, ginger, and garlic. Stir fry for 3 - 5 minutes until softened, but tender.
Stir in the orange juice, honey, peanut butter, soy sauce (or tamari), and cayenne pepper, bring to the boil and stir to combine.
Return the pork to the pan and mix well. If the sauce thickens too much, add enough water to thin it down. Once the pork has been reheated, serve immediately over rice.
- Yields: 4-6 servings
- Preparation Time: 30 minutes