Summer Vegetables & Pork Stir-Fry
4
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
Pork, VegetablesOccasion
Quick & EasyIngredients
- 1 tbsp oil
- ½ pound lean pork, cut into thin strips
- salt and pepper, to taste
- 1 large carrot, cut into ¼-inch slices
- 1 red bell pepper, seeded and sliced
- 1 clove garlic, minced
- 2 cups sugar snap peas, cleaned and trimmed
- ¼ cup dry sherry
- 1 cup SAN-J Thai Peanut Sauce
- 4 cups steamed white rice
Directions
- In a large skillet or wok heat the oil over medium-high heat. Meanwhile, season the pork with salt and pepper to taste.
- As soon as the oil is hot, add the pork slices to the skillet. Cook for about 3 minutes, stirring.
- Add the carrot and stir-fry a few minutes. Then add the red bell pepper and garlic to stir-fry for another minute.
- Lastly, add the snap peas, sherry, and SAN-J Thai Peanut Sauce. Bring the sauce to a simmer and cook, stirring occasionally for another 4 minutes.
- Serve immediately over the rice.
Check out more Thai Peanut sauce main course recipes.
