Lemon pork and snap pea stir fry
Uncooked lean pork tenderloin
¾ pound(s), trimmed, quartered lengthwise, and cut into 1/4-inch slices
2 Tbsp, dry variety
Reduced-sodium chicken broth
Uncooked red onion(s)
½ cup(s), sliced
Uncooked sugar snap peas
2 cup(s), trimmed
2 Tbsp, chopped
1½ tsp, grated
Fresh lemon juice
- Combine pork, 1 tablespoon wine, 1 teaspoon oil, garlic, cornstarch, and ½ teaspoon salt in medium bowl and toss to coat. Set aside.
- Stir together broth and remaining 1 tablespoon wine in small bowl. Set aside.
- Heat large deep skillet or wok over medium-high heat until a drop of water sizzles on it. Add 1 tablespoon of remaining oil to skillet. Add onion and stir-fry 10 seconds. Push onion to side of pan. Add pork mixture to skillet, arranging pork in single layer. Cook without stirring 1 minute; then stir-fry until pork is no longer pink, about 1 minute longer.
- Add remaining 2 teaspoons oil to skillet. Add sugar snap peas and stir-fry until bright green, about 30 seconds. Add reserved broth mixture, pepper, and remaining ½ teaspoon salt to skillet and stir-fry until pork is cooked through, 1–2 minutes. Remove from heat and stir in basil and lemon zest and juice.
- Serving size: 1 cup