Pork & Peanut Stir-Fry

Pork, peanuts, and crisp vegetables in a glossy ginger-soy sauce, this stir-fry hits all the Chinese-takeout notes with half the salt and oil. A clean weeknight dinner for two that stays on the right side of healthy.

The cornstarch marinade is the quiet workhorse. Tossing pork strips with cornstarch, soy sauce, and fresh ginger 15 minutes before cooking does two things: seasons the meat through, and builds a thin starch coat that turns silky in the wok (a technique Chinese cooks call velveting).

A second cornstarch-and-soy mixture gets prepped as the finishing sauce. Add it last and it thickens to a glossy glaze that coats the meat and vegetables. No need for bottled sauces.

Stir-fry technique is all about timing and staging. Cook the pork fast, two minutes in hot oil, then remove. Vegetables go in next in order of density: onion and carrot first for two minutes, zucchini for two more. Then pork and sauce return to the pan for the final thickening. Add peanuts last so they stay crunchy.

Kitchen Tips

• Slice pork while partially frozen, firmer meat cuts thinner and more evenly.
• Have every ingredient prepped before starting, stir-fry moves fast.
• Use a well-heated wok or cast iron skillet, cool pans steam instead of sear.
• Swap in unsalted peanuts if sodium is a concern, roasted delivers the crunch.

Variations

• Add a drizzle of sesame oil at the end for aromatic depth.
• Stir in a teaspoon of sriracha or red pepper flakes for heat.
• Swap pork for chicken breast or firm tofu.