Lemon-Ginger Pork Stir-Fry

Lemon-Ginger Pork Stir-Fry


  • 8  oz.  angel hair pasta
  • 1  lb.  pork tenderloin
  • 1  Tbs.  cornstarch
  • 1  Tbs.  vegetable oil
  • 1/4  tsp.  salt
  • 1/8  tsp.  pepper
  • 6  oz.  sugar-snap peas
  • 1    sweet red pepper cut into 1/4-inch wide slices
  • 1/2  cup  fresh lemon juice
  • 2  Tbs.  bottled chili sauce
  • 1  tsp.  grated lemon rind
  • 1  tsp.  grated fresh ginger
Directions1. Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.

2. Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips.

3. Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.

4. In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.

Original Link:  http://www.parents.com/recipe/pork/lemon-ginger-pork-stir-fry/


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