Ingredients:

• 3 tablespoon brown sugar
• 3 tablespoon ketchup
• 4 teaspoon rice vinegar
• 2 teaspoon soy sauce
• 2 teaspoon dark sesame oil
•  bottled hot pepper sauce to taste
• 3 tablespoon peanut oil, divided
• 4 Organic Prairie Center Cut Boneless Pork Chops, sliced into strips
•  salt and pepper
• 1/2 lb broccoli florets, sliced
• 1 heaping cup sugar snap peas, strings removed, sliced in half lengthwise
• 1/4 cup thinly sliced shallots
• 1 tablespoon minced fresh garlic
• 2 teaspoon minced fresh ginger
•  bottled hot pepper sauce
• 1 tablespoon sesame seeds

Directions:

1. Combine sauce ingredients in a bowl and set aside.

2. Heat a very large skillet over high flame for 2-3 minutes. Add 1 tablespoon peanut oil and swirl pan to coat the bottom. Add pork slices, season with salt and pepper and stir-fry until meat is browned, 3-4 minutes. Remove pork to a bowl.

3. Heat remaining 2 tablespoons peanut oil in skillet. Add broccoli; stir-fry over high heat, 3-4 minutes. Add peas; continue to stir-fry another 2-3 minutes. Lower heat to medium, add shallots, garlic and ginger, and stir-fry until vegetables are crisp-tender.

4. Stir in sauce, reserved meat, hot pepper sauce to taste and 1/4 cup water; bring to simmer and cook briefly, stirring, until vegetables are coated and everything is bubbly-hot. Serve immediately, sprinkling each bowlful with sesame seeds.

Copyright by Terese Allen for Organic Prairie