about 3/4 pound lean pork, sliced thin.
2-3 tsp. cornstarch
1/2 tsp garlic salt
2 tsp oil (I used olive oil and sesame oil)
1 TB creamy peanut butter
2 tsp. oil
2 cups chopped onion
2 cups uncooked bokchoy, chopped
1 cup uncooked carrots, chopped (about 2 medium carrots)
1 medium sweet red pepper, chopped
8 oz fresh mushrooms, thinly sliced
2 cups snow peas
2 cups uncooked asparagus, cut into 2-inch peices
1/4 cup low-sodium soy sauce
2 tsp cornstarch
1/4 cup canned chicken broth, reduced-sodium
8 Tbsp peanuts, dry roasted, chopped (or leave whole)
4 cups cooked white or brown rice, kept hot
Heat oil in wok or large skillet over high heat. Sprinkle cornstarch and garlic salt over meat. Stir-fry till golden brown and almost cooked through. Remove from heat. Quickly stir in peanut butter and remove meat to plate for later.
Wipe peanut butter out of pan. Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, snowpeas and asparagus; cook 5 minutes, stirring frequently. Add soy sauce and cook until vegetables are crisp-tender, about 1 minute more. Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute. Return meat to pan and top with peanuts. Stir through and allow all to get hot and bubbly.
Spoon about 1/2 cup of rice into bowl or plate, top with about 1 and 1/2 cup of veggie/peanut/meat mixture.