Stir-Fried Pork with Sugar Snap PeasPosted: November 10, 2012
Stir-fry dishes are always a hit in our house. Quick and easy meals with plenty of flavor!
1/4 cup orange juice
3 Tbs soy sauce
1 1/2 Tbs sugar
1 1/4 lb pork tenderloin, cut into 1/4″ pieces
2 Tbs cornstarch
1/2 tsp salt
3 Tbs vegetable oil
3 cloves garlic, minced
2 tsp minced ginger
1 lb sugar snap peas, trimmed and strings removed
4 scallions, including green tops, cut into 1″ pieces (optional)
In a small bowl, combine the orange juice, soy sauce, and sugar. Set aside.
Toss pork in cornstarch and salt. In a wok or large sauté pan, heat 2 tablespoons of oil until hot, but not smoking. Add pork and cook without stirring, about 2 minutes. Stir and continue cooking until meat is almost cooked through, about 1 minute longer. Remove
Add remaining 1 tablespoon oil to pan. Add 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 pork is done and the sauce has thickened slightly, 1-2 minutes longer. Serve over rice.
*Derived fro huffingtonpost.com