Pork and Peanut Stir-Fry

All You APRIL 2007

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 15g
  • Saturated fat: 3g
  • Protein: 29g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 63mg
  • Sodium: 215mg

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Pork and Peanut Stir-Fry recipe