• Wash and dry produce. • Roughly chop peanuts. Trim, peel, and thinly slice carrot on a diagonal. Halve, core, and thinly slice bell pepper into strips. Trim and remove strings from snap peas. Peel and mince or grate ginger and garlic.

• In a medium bowl, combine sesame dressing, chili sauce, and half the ponzu (you’ll use the rest later).

• Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Pat pork* dry with paper towels. Season lightly with salt and pepper. • Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. • Transfer to a cutting board to rest for at least 5 minutes.

• Heat a drizzle of oil in pan used for pork over medium-high heat; add carrot and bell pepper. Cook until softened, 4-5 minutes. • Add snap peas, ginger, and garlic. Cook until lightly browned and tender, 2-3 minutes more. • Stir in remaining ponzu and 1 TBSP butter (2 TBSP for 4 servings) until combined. Season with salt and pepper to taste. Turn off heat.

• Thinly slice pork crosswise. • Divide stir-fry and pork between plates. Top pork with sesame chili sauce. Garnish with candied peanuts and serve.