This lovely recipe is from San-J, International. As you know, I LOVE San-J asian products. Their tamari (wheat-free soy sauce) and asian sauces make cooking so simple. Whenever I am in a hurry and don’t have much time to prepare a meal, I generally grab a bottle of their sauce, prepare some meat and vegetables, add the sauce and we have a meal. My current favorite sauce is their Orange Sauce that is the perfect addition to my Orange Chicken.
Here is a simple and delicious recipe from the San-J website. I hope you will try their products and see how easy they will be for you to use.
On a side note, I was at a large Japanese grocery store the other day and there was the San-J tamari staring at me on the shelf. I was so happy to see something familiar at the store and I new it would be good. Plus, the price was great!
1 Tablespoon vegetable oil
½ pound lean pork, cut into thin strips
salt and pepper to taste
1 red bell pepper, seeded and sliced
1 clove garlic, minced
2 cups sugar snap peas, cleaned and trimmed
1 large carrot, cut into ¼-inch slices, lightly blanched
¼ cup dry sherry
1 cup San-J Thai Peanut Sauce
4 cups steamed white rice
In a large skillet or wok heat the vegetable oil over medium-high heat. As soon as the oil is hot, add the pork slices and brown them, stirring as they sauté. Cook for about 3 minutes. Season the pork with salt and pepper to taste. Add the red bell pepper and garlic and stir-fry for another minute. Add the sugar snap peas, carrot, sherry and the San-J Thai Peanut Sauce. Bring the sauce to a simmer and cook, stirring occasionally for another 4 minutes. Serve immediately over the rice.