1 lb. pork tenderloin (or pork stir-fry meat)
2 Tbsp. soy sauce
2 tsp. finely chopped ginger, or 1 tsp. ground ginger
2 tsp. corn starch.
pepper to taste
2 cloves garlic, finely chopped, or 1 tsp. garlic powder
1/2 cup slivered almonds (optional)
3 medium peaches, pared and sliced, or 16 oz. frozen peaches, thawed & drained, or a can of sliced peaches, drained
6 green onions cut into 1-inch pieces (optional)
cooked rice or noodles for serving
Trim fat from tenderloin and cut thinly across grain as for stir-fry. Cut any large slices in half. In a skillet or wok, mix soy sauce, ginger, cornstarch, pepper, and garlic. If not using a non-stick pan, you may want to add a little oil as well. Add pork and almonds and toss to coat. Turn on heat and stir-fry until pork is done, 6-8 minutes. It will probably look a little dry at this point. Add peaches and stir-fry for another few minutes until peaches are hot. Garnish with onions and serve over rice or wide egg noodles.
Makes two dinners and a lunch, or one dinner and three lunches (about 4 cups)
Source unknown.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
