Lemon-Ginger Pork Stir-Fry
8 oz.angel hair pasta
1 lb.pork tenderloin
1 tbs.cornstarch
1 tbs. vegetable oil
1/4 tsp.salt
1/8 tsp.pepper
6 oz.sugar-snap peas
1 sweet red pepper cut into 1/4-inch wide slices
1/2 cup sugar
1/2 cup fresh lemon juice
2 tbs. bottled chili sauce
1 tsp.grated lemon rind
1 tsp.grated fresh ginger
***See note below
1. Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.
2. 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.
3. 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.
4. 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.
***I found the sugar and lemon as above, overpowering. Cut back sugar to 1/4 cup and lemon juice to 1/3 cup total.
Add 1/2 cup chicken broth with chili sauce and grated lemon/ginger addition.
Servings: 4