Make-Ahead Weeknight Pork Stir-Fry

• 2 Tbsp. Kraft Crunchy Peanut Butter
• 1 Tbsp. grated gingerroot
• 1/4 cup Kraft Asian Sesame Dressing, divided
• 1 lb. (450 g) pork tenderloin, cut into bite-size pieces
• 2 tsp. corn starch
• 1 Tbsp. water
• 1 Tbsp. oil
• 4 cups frozen Asian-style stir-fry vegetables
• 1 cup snow peas, trimmed

1. Mix peanut butter, ginger and 2 Tbsp.
2. dressing until blended; pour over meat in freezer-weight resealable plastic bag.
3. Seal bag.
4. Freeze up to 1 month.
5. Thaw meat in refrigerator overnight.
6. Remove meat from bag; discard bag and dressing mixture.
7. Mix corn starch, water and remaining dressing until blended.
8. Heat oil in wok or large skillet on high heat.
9. Add meat; stir-fry 5 to 6 min.
10. or until done.
11. Add frozen vegetables; stir-fry 3 min.
12. Add snow peas and corn starch mixture; stir.
13. Bring to boil on medium-high heat, stirring frequently.

crunchy, gingerroot, sesame dressing, pork tenderloin, corn starch, water, oil, vegetables, snow peas

Taken from www.kraftrecipes.com/recipes/make-ahead-weeknight-pork-stir-fry-183741.aspx (may not work)