Why This Recipe Works

Coating the pork strips with cornstarch gives them a velvety texture, keeps them moist, and helps the sauce adhere.

Before You Begin

Serve with steamed white rice.

Instructions

Whisk 1/2 cup broth, soy sauce, 2 teaspoons cornstarch, and chili-garlic sauce together in bowl; set aside. Toss pork, 1 tablespoon oil, and remaining 1 tablespoon cornstarch together in separate bowl. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes; transfer to plate. Repeat with 2 teaspoons oil and remaining pork.

Add remaining 2 teaspoons oil and snap peas to now-empty skillet and cook until spotty brown, about 2 minutes. Add remaining 1/2 cup broth and cook, covered, until snap peas are just tender, about 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.

Whisk soy sauce mixture to recombine and add to skillet along with pork and any accumulated juices. Cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Stir in peanuts. Serve.