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Pork Stir-Fry w/ Sweet & Sour Sauce, Snow Peas & Red Peppers

pork, stirfry - pork

12 ounces pork loin; cut into thin strips
1 teaspoon vegetable oil
1 1/2 cups snow peas
1 1/4 cups red pepper strips
3/4 cup green pepper strips
1/2 cup chopped green onions; about 4 medium
----Sauce----
1 cup chicken stock
1/3 cup brown sugar
1/3 cup ketchup
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
4 teaspoons cornstarch
2 teaspoons minced garlic
1 1/2 teaspoons minced ginger root

In small bowl combine stock, brown sugar, ketchup, vinegar, soy sauce, sesame oil, cornstarch, garlic and ginger; set aside. In nonstick wok or skillet sprayed with vegetable spray, cook the pork strips over high heat for 2 minutes, stirring constantly, or until just done at center; remove from wok. Add oil to wok. Cook snow peas, red and green peppers for 3 minutes, stirring constantly, or until tender-crisp. Stir sauce again and add to wok along with pork. Cook for 45 seconds or until thickened. Garnish with green onions. Note; Use beef steak or boneless chicken breast in place of pork.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 4 servings

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