Yield: 2 Servings
|¼ pounds||Boneless lean pork|
|4 teaspoons||Cornstarch; divided|
|3 tablespoons||Kikkoman Lite Soy Sauce divided|
|1 teaspoon||Minced fresh ginger root|
|2 teaspoons||Distilled white vinegar|
|¼ teaspoon||Garlic powder|
|2 tablespoons||Vegetable oil; divided|
|1||Carrot diagonally thinly sliced|
|⅓ cup||Unsalted roasted peanuts|
Slice pork into thin, narrow strips. Combine 2 teaspoons _each_ cornstarch and lite soy sauce, ginger and pork; let stand 15 minutes.
Meanwhile, combine remaining 2 teaspoons cornstarch, 2 Tbsp. plus 1 teaspoon lite soy sauce, vinegar, garlic powder and ½ cup water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add onion and carrot; stir-fry 2 minutes. Add zucchini; stir-fry 2 minutes. Add pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens. Stir in peanuts.
Makes 2 to 3 servings
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias