1/2 lb. pork (boneless pork chops recommended)
1 Tbsp cornstarch
1 Tbsp soy sauce
1 c carrots
1 medium onion
1 c snow peas, frozen or fresh
1 c mixed yellow and green beans, frozen or fresh
peanuts for garnish
Satay Sauce
6 Tbsp peanut butter
6 Tbsp coconut milk
1 tsp red pepper flakes
1 clove garlic
1 tsp tomato paste
Cut chops lengthwise into one-inch wide strips. Cut strips into thin slices. In a small bowl, toss pork pieces with cornstarch and soy sauce.
Cut carrots into thin matchsticks. Slice onion.
Heat oil in a
wok
. When oil is hot, add pork and onions. Stir-fry 5 minutes, until pork is done.
Add carrots to wok. Stir-fry 2 minutes. Add snow peas and green and yellow beans. Stir-fry until vegetables are crisp tender.
Make the sauce close to serving time so it doesn't get too thick to spoon over the dish.
Note: Be sure to shake the living daylights out of the coconut milk can before you open it - in shipping, it separates into two layer, which are crazy hard to get to homogenize after you've opened the can. So shake it, baby!
To make the sauce, combine ingredients in a small saucepan. Stirring, heat over low heat. Stir frequently to keep the bottom from sticking. If the sauce gets too thick, thin it out with a little more coconut milk or some chicken stock.
Serve over rice, drizzling the satay sauce on top. Sprinkle with peanuts.
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