1 1/2 pounds boneless pork loin, cut in thin strips
5 tbsp soy sauce, divided
2 tbsp cornstarch, divided
1 tbsp oil, divided
1/2 cup roasted peanuts
1 tsp crushed red pepper
1/2 tsp minced fresh ginger
1/2 cup chicken broth
2 tbsp rice wine vinegar
2 tbsp dry white wine
1 tsp sugar
1 red bell pepper, cut in 1 1/2-inch strips
1/2 pound fresh pea pods
2 tbsp water
Procedures
Marinate pork strips in combined 3 tbsp soy sauce and 1 tbsp cornstarch for 30 minutes.
Heat 1 tsp oil in wok. Stir-fry peanuts and crushed red pepper over medium-high heat for 2 minutes; remove. In remaining oil, stir-fry pork and ginger until lightly browned.
Add broth, vinegar, 2 tbsp soy sauce, wine and sugar. Cover; simmer 3 minutes. Add red pepper and pea pods; cook 2 minutes. Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened. STir in peanut mixture. Serve immediately.
