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
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.
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.