Prep 20 mins
Cook 10 mins
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!
- 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)
- 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.
I really enjoyed this! The pork was flavorful and tender, and the sugar snap peas were bright and crisp. I think shredded carrots would be a wonderful addition. The flavors are wonderful, and I'll make this again. Thanks for sharing! Made for Photo Tag!
What a great new way for me to prepare pork! Very, very tasty & thoroughly enjoyable! Maybe just slightly more spicy than I usually do, but still a very nice change of pace & worth making again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
Most excellent! I definitely will be making it again. The pork is exquisitely tender and the sugar snap peas deliciously sweet.