- 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
- 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
In a small bowl, mix broth, soy sauce, vinegar and cornstarch together. Set aside.
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.
Add pork and cook, tossing with tongs, until firm and no longer pink, 5 minutes.
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.