1poundboneless Pork Sirloin Chops, cut 1/2-inch thick or Pork Strips for Stir Fry,
1 1/2cupsJasmati or long-grain white rice,
1teaspoongrated fresh ginger,
1eachred bell pepper, seeded,
1eachgreen bell pepper, seeded,
1/2eachlarge white onion,
1/4cupsherry or dry white wine,
5large clovesgarlic, crushed,
2teaspoonsrice wine vinegar,
3/4teaspoonred pepper flakes,
1Bring 3 cups water to a boil over High heat in a 2 to 3 quart sauce pan. Stir rice into boiling water. Reduce heat to Low and simmer, covered, 20 minutes.
2Cut pork into thin strips. Blend thoroughly with soy sauce and ginger; set aside to marinate.
3Cut red and green bell pepper and onion into 1-inch square pieces and set aside.
4Heat a large wok or 12-inch non-stick skillet over High heat. Meanwhile, combine sauce ingredients in a medium bowl and stir to dissolve cornstarch.
5Add oil to heated skillet. When oil is hot, stir fry bell pepper and onion 3 minutes. Remove and set aside. Add pork and peanuts to skillet and stir fry 3 minutes until no longer pink.
6Pour sauce over pork and bring to a boil. Return bell pepper and onion to skillet. Cook about 3 minutes, stirring occasionally, until sauce thickens. Serve over hot rice.
No Nutritional Information Available