Stir-Fried Pork with Sugar Snap Peas and Scallions

Stir-Fried Pork with Sugar Snap Peas and Scallions

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Jackie Torren

30 mins total 20 mins prep Full Screen

Servings

Feel free to replace the sugar snap peas with a vegetable of your choice. Green beans, snow peas, bell peppers, broccoli florets and cabbage would also work nicely here

Ingredients

• 1/4 cup orange juice
• 3 tablespoons soy sauce
• 1 1/2 tablespoons sugar
• 1 1/4 pounds pork tenderloin, cut into 1/4-inch pieces
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 3 cloves garlic, pressed through a garlic press
• 2 teaspoons minced ginger
• 1 pound sugar snap peas, trimmed and strings removed
• 4 scallions, including green tops, cut into one-inch pieces

Directions

• In a small bowl, combine the orange juice, soy sauce and sugar and set aside.
  
• Toss the pork with the cornstarch and salt. In a wok or large sauté pan, heat 2 tablespoons of the oil until hot but not smoking. Add the pork and cook, undisturbed, for about 2 minutes. Stir and continue cooking until the meat is almost cooked through, about one minute longer. Remove.
  
• Add the remaining 1 tablespoon oil to the pan. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the snap peas and scallions and cook, stirring, until the snap peas are just cooked, about 3 minutes.
  
• Stir in the pork with any juices that may have accumulated. Add the orange juice mixture and continue cooking just until the pork is done and the sauce has thickened slightly, 1-2 minutes longer.

• Filed under:
• Pork,
• Vegetable,
• Meat,
• Asian,
• 30 Minute,
• Quick,
• Main Dish

More Recipes Like This

• 

  Pastiera di maccheroni (Pasta Bake with Pancetta, Rosemary, and Ground Pork)

• 

  Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta

• 

  Grilled Peppers, Eggplant & Zucchini with Lemon-Harissa Dressing