Pork and Snap Pea Stir-Fry with Orange-Peanut Sauce

Name: Pork and Snap Pea Stir-Fry with Orange-Peanut Sauce
Yield: serves 4
Ingredients: 1 pound lean pork loin, cut into bite-size strips; Salt and freshly ground black pepper; Nonstick cooking spray; 1 red bell pepper, seeded and sliced thin; 6 ounces sugar snap peas, strings removed; 2/3 cup Rockin’ Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie teriyaki sauce, such as Seal Sama; 2 tablespoons orange juice concentrate, thawed; 2 tablespoons reduced-fat peanut butter; 2/3 cup chopped fresh basil; 2 tablespoons roasted unsalted peanuts, chopped

December 9, 2011

Stir-fry is a perfect work-night dish. You cook every ingredient from start to finish in the same pan and make the sauce in the pan as well. This all happens in a matter of minutes, when you have all of your ingredients prepared ahead of time, because you are working with high heat. There aren’t many home stoves that have the BTUs of a real wok in a Chinese kitchen, so use a heavy-bottomed skillet like cast iron or a stainless steel pan with a clad bottom, and get it very hot before you start. Gather your ingredients and wait until the pan is almost smoking before you begin cooking. High heat = high flavor and less need for fat. It’s the original nonstick cooking technique.

Recipe notes

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