- Slice pork into thin, narrow strips. Combine 2 teaspoons each cornstarch and soy sauce with ginger; stir in pork. Let stand 15 minutes.
- Meanwhile, combine remaining cornstarch and soy sauce with vinegar, garlic powder and 1/2 cup water.
- Heat 1 Tbsp. oil in wok or large skillet. Add pork and stir-fry 1 minute, or until browned; remove.
- Heat remaining oil in same wok. Add onion and carrot. Stir-fry 2 minutes. Add zucchini; stir- fry 2 minutes. Stir in pork and soy sauce mixture. Cook and stir until mixture boils and thickens.
- Stir in peanuts; serve immediately.
Pork and Peanut Stir-Fry
Yield
Yield: 3 to 4 servings
kikkoman products used:
ingredients
1/2 pound boneless lean pork
4 teaspoons cornstarch, divided
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1 teaspoon minced fresh ginger root
2 teaspoons Kikkoman Rice Vinegar
1/4 teaspoon garlic powder
2 tablespoons vegetable oil, divided
1 medium onion, sliced
1 medium carrot, cut diagonally into 1/8-inch thick slices
2 medium zucchini, cut diagonally into 1/8-inch thick slices
1/3 cup unsalted roasted peanuts
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
