lemon-ginger pork stir-fry

By á-169939

The lemon and ginger sauce is both tangy and sweet--just right to perk up pork tenderloin, sugar snap peas, and angel hair pasta. I use shrimp instead of pork.

Ingredients

• 8 ounces angel hair pasta
• 1 pound pork tenderloin
• 1 tablespoon cornstarch
• 1 vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 ounces sugar-snap peas
• 1 sweet red pepper cut into 1/4-inch wide slices
• 1/2 cup fresh lemon juice
• 2 tablespoons bottled chili sauce
• 1 teaspoon grated lemon rind
• 1 teaspoon grated fresh ginger

Details

Adapted from recipe.com

Preparation

Step 1

Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.

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.

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.

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.