Recipe by LifeIsGood
This recipe, created in the Food Network kitchens, has become a family favorite. The pork is so tender, the sugar snap peas so crisp and the Asian flavors are so wonderful. We love everything about it! Serve it with rice and you really could have a complete meal!
Top Review by Jostlori
Just excellent! The flavors in this are amazing - didn't change a thing! I prepped everything in advance, so putting this together went rather quickly and easily. DH says it's the best pork dish he's ever had! I'm tempted to agree! Next time I make this (and there will be many more times to come!), I 'll take a photo. This just looked and smelled so good, we didn't take time to photograph...
- 1 lb pork tenderloin, cut into 1/2 inch cubes
- 3 scallions, thinly sliced (white and green parts kept separate)
- 3 garlic cloves, minced, divided
- 1 inch piece fresh ginger, peeled and minced (about 1 1/2 T)
- 1 tablespoon low sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons cornstarch, divided
- 1 teaspoon sherry wine or 1 teaspoon shaohsing wine
- 1 teaspoon dark sesame oil
- 5 tablespoons peanut oil, divided
- 1 lb sugar snap pea, stringed
- kosher salt & freshly ground black pepper, to taste
- 1 tablespoon hoisin sauce
- hot cooked jasmine rice, for serving (optional)
Directions See How It's Made
- Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
- Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
- Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
- Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
- Reheat the empty skillet over high heat and add 2 more T. oil.
- Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
- Repeat with the rest of the oil and pork.
- Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
- Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
- Serve with rice, if desired.