Ginger Pork and Sugar Snap Pea Stir-fry
Course: DinnerCuisine: AsianDifficulty: Easy4
servings20
minutes25
minutesThis was so delicious. This recipe I did add fresh asparagus because I had picked some up at the Farmer’s Market but you could add bok choy or replace the snap peas with broccoli. The flavors in this stir fry are off the charts good. My family loved it and asked if I would make it again soon.
Ingredients
1 (1lb) pork tenderloin, cut into bite size pieces
2 Tablespoons cornstarch
3 tablespoons soy sauce, divided
1 Tablespoon + 1/4 cup avocado oil
1 (2 inch) piece of fresh ginger, skin removed and grated
1/4 cup oyster sauce
1 Tablespoon sugar
1 Tablespoon toasted sesame oil
1 Tablespoon white distilled vinegar
8 oz trimmed snap peas
1 bunch asparagus, trimmed and sliced in half on the diagonal
1 medium white onion, sliced into thin rings
6 cloves garlic, smashed
White Jasmine rice for serving
Directions
- Place bite size pieces of pork in a bowl, add cornstarch, 1 Tablespoon soy sauce, and 1 Tablespoon oil. Toss with your hands so pork is evenly coated with sauce. Cover and let sit for 15 minutes.
- Stir together in a jar, the ginger, oyster sauce, sugar, sesame oil, vinegar, remaining 2 Tablespoons soy sauce, and 1/4 cup water. Shake well to mix.
- Heat remaining 1/4 cup oil in a wok or large saucepan over med high heat until almost smoking. Arrange the pork in an even layer so that it cooks evenly. Cook, undisturbed, until deep brown, underneath about 5 minutes. Using tongs transfer the meat to a large plate near by.
- Cook the peas and asparagus in the same pan, tossing occasionally, until tender and blistered, about 3 minutes. Transfer to plate with pork.
- Cook the onion in the same pan, adding 1 Tablespoon oil if pan is dry. Toss if needed. the onion should begin to blister and be tender after 4 minutes. Add the garlic and cook constantly until fragrant about 1 minute. Reduce heat to medium.
- Return pork and vegetables to pan and pour in the reserved sauce. Cook, stirring so that all the meat is cooked through and sauce is clinging to meat and vegetables, about 1 more minute.
- Serve in heated bowls with rice.
- The sauce can be made 8 hours ahead, cover and chill. Pork can be marinated 8 hours ahead, keep covered and chilled. Bring to room temp before cooking.
