Preparation:
*substitute: 1 pk (16 ounces) frozen sliced Peaches,thawed and drained
Trim fat from pork tenderloin. Cut pork with grain into 2-inch strips. Cut strips across grain into 1/4-inch slices. (For ease in cutting, partially freeze pork about 1-1/2 hours.) Toss pork with 1 tablespoon oil, the soy sauce, gingerroot, cornstarch, pepper and garlic.Heat 2 tablespoons oil in 10-inch skillet over medium-high heat until hot. Rotate skillet until oil covers bottom. Stir-fry pork and almonds 6 to 8 minutes or until pork is brown. Add chicken broth. Stir about 1 minute or until thickened. Add peaches and onions. Stir about 3 minutes or until peaches are hot. Serve over rice. |
