1 tbsp. vegetable oil
1 1/4 lb. thin pork cutlets, cut in 1/2" wide strips
1/3 c. unsalted peanuts, optional
1 bag (16 oz.) frozen mixed vegetables (broccoli, green beans, pearl onions & red bell pepper)
1 1/4 c. hot tap water
1 env. onion soup mix
1/2-1 tsp. curry powder
Pepper to taste

Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Add pork and peanuts; stir fry about 4 minutes until meat is no longer pink in the middle and nuts are lightly browned. Remove from slotted spoon to serving platter. Put vegetables in skillet and stir fry until thawed and crisp tender, about 4 minutes. Remove to same platter. Put remaining ingredients in skillet; cook until sauce boils and mix dissolves. Add pork and vegetables. Toss with sauce to coat evenly. Heat through. Makes 4 servings.