Ingredients:
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 lb pork tenderloins, cubed
1 limes, juiced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
3 teaspoons dark sesame oil
1 tablespoon peanut oil
3 teaspoons minced fresh gingerroot
2 green chili peppers, chopped
1/2 cup julienned carrots
1/2 cup sugar snap peas, julienned
2 teaspoons chili oil
1/4 cup chopped green onions
1/4 cup finely chopped peanuts
Directions:
In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
Wisk together until smooth then stir in the pork cubes.
Cover and refrigerate for 30 to 45 minutes.
In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
Mix together and set aside.
Remove pork and marinade from refrigerator.
In a large fry pan or wok heat peanut oil until hot.
Stir in ginger and chile pepper and saute for 1 minute.
Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
Remove from heat and stir in hot chile oil, green onions and peanuts.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.