Pork and Snap Pea Stir-Fry with Orange Peanut Sauce

Day 8 with no camera. Having no camera has actually shown me how much I enjoy blogging about my cooking…so much so that I’ve found myself not wanting to cook because I know I won’t be able to get a decent shot. Silly, right? Anyway, my new camera will be delivered tomorrow and I can start happily blogging (and cooking) up a storm again 🙂

On to the recipe…this is another one of Rocco’s recipes from that book of his that I’m so fond of. Once you put the sauce together, which I did over the weekend, it’s SUPER easy and really good for a work-night meal. I’m also planning on using this sauce in a low-cal Pad Thai over the weekend too.

Pork and Snap Pea Stir-Fry with Orange Peanut Sauce
serves 4 / 6 ww pts

For the sauce (this recipe makes about 2 cups of sauce and will keep for about a week in the fridge)

Here’s what I used:

  • 1 tbsp toasted sesame oil
  • 1/4 cup chopped fresh ginger (peel the ginger with a spoon first)
  • 6 garlic cloves, grated or minced
  • 1/2 bunch scallions, chopped finely
  • 1 tbsp cornstarch
  • 6 tbsp soy sauce
  • 3/4 cup low-sodium chicken broth
  • 3 tbsp rice wine vinegar
  • 1/2 cup reduced-sugar ketchup
  • S&P

Here’s what I did:

  1. Heat a large nonstick saute pan over high heat. Add the sesame oil when the pan is hot, then add the ginger, garlic, and scallions. Stirring often, cook for about 2 minutes.
  2. Meanwhile, place the cornstarch in a medium bowl. Whisk in the soy sauce, chicken broth, rice vinegar, and ketchup.
  3. Whisk the cornstarch mixture into the saute pan and bring to a simmer. Reduce to medium and simmer and continue whisking until it’s thickened. Season with S&P.

For the stir-fry:

Here’s what I used:

  • 1 pound thinly sliced pork cutlets, sliced into thin strips (I got these at TJ’s…you could use regular boneless pork chops and pound them thin into cutlets)
  • 1 red bell pepper, sliced thinly
  • 6 ounces sugar snap peas, ends cut off
  • 2/3 cup stir fry sauce (recipe above)
  • 2 tbsp orange juice concentrate, thawed
  • 2 tbsp reduced-fat peanut butter
  • 2/3 cup chopped fresh basil
  • 2 scallions, ends trimmed and sliced on a diagonal
  • 2 tbsp roasted unsalted peanuts, chopped
  • S&P

Here’s what I did:

  1. Heat a large pan over high heat (cast iron preferred). Season the pork with salt and pepper. When the pan is hot, spray with cooking spray and add the pork. When the cook is light golden brown and almost cooked through (about 3 minutes), remove and keep warm on a plate under foil.
  2. Spray the pan again with cooking spray and add the red bell pepper and sugar snap peas. Season with salt and pepper, and stir-fry for about 4 minutes.
  3. Meanwhile, combine the stir-fry sauce, orange juice concentrate, and peanut butter in a small bowl and stir together until smooth. Add the sauce and the pork back to the pan. Bring to a simmer (add water to thin it out a little if necessary). Stir together; add the basil, scallions, and peanuts. Serve with brown rice if you like. Not too shabby for under 300 calories!

One thought on “Pork and Snap Pea Stir-Fry with Orange Peanut Sauce

  1. tmetz2003 says:

    yum yum in my tum tum

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