Lunch: Pork and Peanut Stir-Fry

This recipe includes superfoods such as:

Nuts

Health benefits of Pork and Peanut Stir-Fry

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 cup low-sodium chicken broth or water
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
2 teaspoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and grated
5 scallions, chopped, white parts separated from green
2 (8 oz.) boneless pork chops, cut into thin strips
1/4 cup plus 1 Tbsp. dry-roasted peanuts, chopped

Instructions

In a small bowl, mix broth, soy sauce, vinegar and cornstarch together. Set aside.
Warm oil in a wok or large skillet over medium-high heat. Add ginger and white part of scallions. Cook, stirring constantly, until scallions are just softened, about 1 minute.
Add pork and cook, tossing with tongs, until firm and no longer pink, 5 minutes.
Stir in sauce and 1/4 cup peanuts. Cook, stirring constantly, until sauce is thickened and pork is heated through, 2 minutes. If sauce is too thick, add broth, 1 Tbsp. at a time, until it reaches desired consistency. Top with green part of scallions and 1 Tbsp. peanuts.

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