Yield
4 Servings

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

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Ratings & Reviews

JudyPasqu's Review

cookfromsocal
June 15, 2011
Great tasting recipe and I would definitely make it again. I did double it and used carrots, broccoli and musrooms as my vegetables. I also used some extra soy sauce.

RCoobs's Review

RCoobs
January 05, 2011
This recipe is delicious, easy, and fast to make. I changed it a bit by using chicken instead of pork and by (1) adding snow peas (about two handfuls added with meat to soften), (2) adding a red bell pepper with the scallions (about half the pepper), and (3) doubling the amount of chopped peanuts. Due to the additions, I ended up using a bit more chicken stock, vinegar, and cornstarch so that I had enough sauce for a bit of brown rice. YUM!!

cookfromsocal's Review

JudyPasqu
March 31, 2009
This meal was VERY GOOD. I used chicken broth and 3 thick boneless pork chops, thinly sliced. It's easy to put together and had all the ingredients on hand. Put a good handful of peanuts in, not chopped, just before serving. A definite repeat.