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Pork and Peanut Stir-Fry

Yield 4 Servings


  • 1/4 cup low-sodium chicken broth or water
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 (2-inch) piece fresh ginger, peeled and grated
  • 5 scallions, chopped, white parts separated from green
  • 2 (8 oz.) boneless pork chops, cut into thin strips
  • 1/4 cup plus 1 Tbsp. dry-roasted peanuts, chopped

Nutrition Information

  • calories 271
  • fat 15 g
  • satfat 3 g
  • protein 29 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 63 mg
  • sodium 215 mg

How to Make It

  1. In a small bowl, mix broth, soy sauce, vinegar and cornstarch together. Set aside.

  2. Warm oil in a wok or large skillet over medium-high heat. Add ginger and white part of scallions. Cook, stirring constantly, until scallions are just softened, about 1 minute.

  3. Add pork and cook, tossing with tongs, until firm and no longer pink, 5 minutes.

  4. Stir in sauce and 1/4 cup peanuts. Cook, stirring constantly, until sauce is thickened and pork is heated through, 2 minutes. If sauce is too thick, add broth, 1 Tbsp. at a time, until it reaches desired consistency. Top with green part of scallions and 1 Tbsp. peanuts.