Pork and Snap Pea Stirfry with Orange Peanut Sauce
by Debbie Royer
serves: 4
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pork stirfry |
| Ingredients: |
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1 lb |
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lean pork loin cut into bite size strips |
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Salt and pepper |
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Nonstick cooking spray |
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1 |
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Red Bellpepper seeded and sliced thin |
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6 oz |
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sugar snap peas strings removed |
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2/3 cup |
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low cal asian sauce |
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2 tbsp |
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orange juice concentrate thawed |
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2 tbsp |
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reduced fat peanut butter |
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2/3 cup |
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chopped fresh basil |
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2 tbsp |
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roasted unsalted peanuts |
| Directions: |
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Heat a large cast iron pan over high heat. Season the pork with salt to taste. When the pan is hot spray it with cooking spray and add the pork. Cook until the pork is light golden brown and almost cooked through, about 3 minutes. Transfer the pork to a plate and cover with foil to keep warm. Remove the pan from heat. Spray the pan again with cooking spray and return it to the heat. Add the red bell pepper and sugar snap peas and stir fry until the veggies are crisp tender about 4 minutes. Meanwhile combine the asian sauce, orange juice concentrate, and peanut butter in a small bowl and stir until the mixture is smooth. Add the sauce and the cooked pork to the pan. Bring to a simmer, adding a little water if necessary to thin it. Stir in the basil and peanuts. Season with salt to taste and serve.
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