Spicy Pork Stir-Fry

1 1/4 pounds pork tenderloin
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 medium onion, thinly sliced
1 medium carrot, julienned
1 garlic clove, minced
2 tablespoons cooking oil
6 ounces frozen snow peas, thawed
Boston lettuce leaves or hot cooked rice
toasted sesame seeds, optional

Cut pork into 1/8-inch wide slices; cut each slice into 3-inch strips. In a bowl, combine soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds, if desired.

Serves 4.

NOTE: To add more vegetables, try using 16 ounces frozen snow peas and 2 carrots.

- Recipe is reprinted with permission of Country Woman magazine in Greendale, Wis.