Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 pound pork tenderloin, cubed
• 1 lime, juiced
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 3 teaspoons dark sesame oil
• 1 tablespoon peanut oil
• 3 teaspoons minced fresh ginger root
• 2 green chile peppers, chopped
• 1/2 cup julienned carrots
• 1/2 cup sugar snap peas, julienned
• 2 teaspoons chili oil
• 1/4 cup chopped green onions
• 1/4 cup finely chopped peanuts

Instructions

1. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
2. In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside.
3. Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
4. Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts. Serve!