- Yield
- 4 people
Ingredients
- 8 oz angle hair pasta
- 1 lb pork tenderloin
- 1 Tbsp cornstarch
- 2 Tbsp vegetable oil
- 1/4 teaspoon salt,
- 1/8 teaspoon pepper
- 6 oz sugar snap peas
- 1 sweet red pepper
- 1/2 cup sugar
- 2/4 cup fresh lemon juice. (yeah 2/4 - not 1/2)
- 2 Tbsp bottled chili sauce
- 1 tsp lemon rind — grated
- 1 tsp fresh ginger — grated
- 1/4 cup scallions — chopped
Instructions
- 1
Cook pasta following box directions; drain; rinse with cold water and set aside.
- 2
Cut pork into 1/4in thick slices. Combine pork, cornstarch, salt, pepper and 1 Tbsp vegetable oil in large bowl. Trim sugar snap peas; cut red pepper into 1/4 inch strips. Heat 1 Tbsp oil in large skillet over high heat. Add pork; stir fry 3 minutes until browned. Add peas, pepper strips; stir fry 3 minutes.
- 3
Remove to large bowl. In same skillet boil sugar and 1/4 lemon juice until caramel colored. Add another 1/4 cup lemon juice, chili sauce, lemon rind and ginger. Add pork, vegetables and pasta. Heat through. Sprinkle with chopped scallions.