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Pork And Peppercorn Stir-Fry With Peaches

pork, stirfry - pork

10 ounces rib end of pork loin
2 tablespoons raspberry vinegar
2 tablespoons sesame seed oil
1 tablespoon soft green peppercorns
2 tablespoons chopped fresh dill
1/4 cup teriyaki sauce
1 cup dry white wine
1 tablespoon cornstarch
2 sliced fresh peaches
salt and pepper; to taste

Flatten the pork with a meat hammer to a thickness of 1/8-inch. Cut into 1/4-inch strips. Combine with the oil, peppercorns, vinegar and dill. Marinate in the refrigerator for 30 minutes. ' Heat a wok to high. Add the pork and marinade. Rapidly stir-fry until lightly browned then move to the side of the wok. Add the sliced peaches and quickly stir-fry then move to the side with the pork. Add the teriyaki sauce and white wine and bring to a boil. Soften the cornstarch in a little water and whisk into the sauce. Keep whisking until the sauce thickens, then add the pork and peaches. Stir-fry for two minutes to reheat and coat with sauce. Serve at once with steamed rice or noodles.

Contributor: From the Lemongrass Café

Yield: 2 servings

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