Pork Stir-Fry with Snow Peas

Pork Stir-Fry with Snow Peas

Try tasty strips of pork with crispy snow peas.

Rating:

4 stars 4 stars 4 stars 4 stars (10 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 50 mins

Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1 cup uncooked rice
  • 2 cup water
  • 2 Tbsp oyster sauce
  • 1 tsp sugar
  • 1 chicken stock cube
  • 2 Tbsp water, extra
  • 17 1/2 oz lean pork stir-fry strips
  • 2 tsp cornstarch
  • 1 Tbsp Shaoxing rice wine or dry sherry (optional)
  • 2 Tbsp soy sauce
  • 2 Tbsp peanut oil, divided
  • 2 garlic cloves, chopped
  • 1 piece of ginger (1/2-inch), chopped
  • 1 small red chili pepper (to taste), seeded and sliced
  • 6 spring onions, cut into bite-sized pieces
  • 6 1/2 oz snow peas, halved

Directions:

Wash and steam rice in 2 cups water (see recipe link below).

In medium sized bowl, mix oyster sauce, sugar, stock cube and water together. Combine pork with cornstarch, rice wine, soy sauce and marinate for 10 minutes.

Heat wok or skillet until hot. Add a drizzle of oil (about 1 tablespoon). Stir fry garlic, ginger and chili pepper until fragrant. Stir-fry pork in 1 to 2 batches for about a minute and remove from pan.

Add a little more oil (about 1 tablespoon) to the pan. Stir-fry spring onions and snow peas for 30 seconds until hot, but still crisp. Return pork to pan.

Push pork and vegetables to the side. Mix and add sauce mixture to the pork-vegetable mixture. Stir and bring to a simmer. Mix together and heat through. Serve with steamed rice.

Variations:

Use your favorite stir-fry vegetables or sauce. To decrease sodium, use sodium-reduced soy sauce and stock.

Serving suggestions are not included in the nutritional analysis.