Spicy pork stir-fry The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and daughter. From Jane Flatgard of Circle Pines Minnesota.

Ingredients

1-1/4 pounds pork tenderloin

2 tablespoons soy sauce

1 tablespoon cornstarch

1/4 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1 medium onion, thinly sliced

1 medium carrot, julienned

1 garlic clove, minced

2 tablespoons vegetable oil

1 package (6 ounces) frozen snow peas,

thawed

Boston lettuce leaves or hot cooked rice

Toasted sesame seeds, optional

Method 

Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside.

In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm.

In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through.

Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired. Yield: 4 servings.