Pork and Peanut Stir Fry

Mirin, the sweetened Japanese rice wine, balances the red pepper fl akes and vinegar.

1 pound boneless center-cut pork loin, trimmed of surface fat

3 tablespoons soy sauce

3 tablespoons mirin

2 teaspoons sesame oil

2 teaspoons rice vinegar

1⁄2 teaspoon red pepper fl akes (see Note)

2 tablespoons peanut oil

1 large onion, halved and thinly sliced

6 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

3 celery ribs, thinly sliced

3 ounces snow peas, trimmed and thinly sliced

1⁄2 cup roasted unsalted peanuts

2 teaspoons cornstarch whisked in a small bowl with 2 tablespoons water

• Cut the loin into 1⁄4-inch-thick rounds, then cut these into thin strips. Set aside.
• Whisk the soy sauce, mirin, sesame oil, rice vinegar, and red pepper fl akes in a small bowl; set aside as well.
• Heat a large nonstick wok or high-sided sauté pan over medium-high heat. Swirl in the peanut oil; then add the onion, garlic, and ginger. Stir-fry until aromatic, until the onion has started to turn translucent, about 1 minute.
• Add the pork; cook, tossing constantly, until lightly browned, about 2 minutes.
• Add the celery, snow peas, and peanuts. Stir-fry until glistening, about 2 minutes.
• Pour in the soy sauce mixture, bring to a simmer, and cook for 1 minute.
• Swirl in the cornstarch mixture, bring to a simmer, and cook until thickened and bubbling, stirring frequently, about 30 seconds.
• Note: Remember that chili oils interact over time, rendering various spices less subtle and aromatic. Replace red pepper fl akes at least once a year.

Makes 4 servings