Top Review by Bergy
Very tasty recipe. I did make a couple of changes - I noted that one review suggested adding some Thai chili sauce - I added 2 tbsp perfect heat. I have a surplus of beans in the garden so I added some. I didn't use any corn starch nor peanut oil or chili oil and cut the sesame oil back to 1 teaspoon. No peanuts either. Sounds like I made a lot of changes but the recipe was essentially the same with a bit less oil and added heat - It was a wonderful tasty dinner served with noodles . Thanks Jum for posting
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 lb pork tenderloin, cubed
- 1 lime, juiced
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 3 teaspoons dark sesame oil
- 1 tablespoon peanut oil
- 3 teaspoons minced fresh gingerroot
- 2 green chili peppers, chopped
- 1⁄2 cup julienned carrot
- 1⁄2 cup sugar snap pea, julienned
- 2 teaspoons chili oil
- 1⁄4 cup chopped green onion
- 1⁄4 cup finely chopped peanuts
Directions See How It's Made
- In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
- Wisk together until smooth then stir in the pork cubes.
- Cover and refrigerate for 30 to 45 minutes.
- In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
- Mix together and set aside.
- Remove pork and marinade from refrigerator.
- In a large fry pan or wok heat peanut oil until hot.
- Stir in ginger and chile pepper and saute for 1 minute.
- Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
- Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
- Remove from heat and stir in hot chile oil, green onions and peanuts.