Pork Stir-Fry with Sugar Snap Peas

I had some leftover cooked pork tenderloin in the freezer from when I made the five spice pork a couple of months ago and thought it would make a wonderful stir-fry. I found a recipe for stir-fried pork tenderloin with sugar snap peas in one of my Food Network cookbooks, so I adapted it to use my leftover pork. I have to say – I think that the five spice marinade probably worked better for this recipe than the marinade the original recipe called for ;). The marinade was basically a combination of coriander, jalapeno, brandy, honey, and five-spice. Everyone in the office definitely noticed how good my lunch smelled this week!

You could also make this recipe by starting with raw pork tenderloin (or chicken even) marinated in some of the sauce from the recipe. I would stir-fry it before stir frying the vegetables, take it out when the meat is just about cooked, and add it back in at the end.

Pork Stir-Fry with Sugar Snap Peas
Adapted from Making It Easy (Food Network Kitchens)

2 tbsp. soy sauce
4 tsp. palm sugar (or brown sugar)
2 tsp. sherry
2 tsp. sesame oil
2 tbsp. hoisin sauce
1 tsp. sriracha
2 tsp. cornstarch
1 lb. cooked (leftover) pork tenderloin, cut into ½ inch cubes
½ lb. sugar snap peas
½ large red onion, sliced
3 scallions, sliced (keep white and green parts separate)
3 cloves of garlic, minced
1 tbsp. fresh ginger, minced
Peanut oil
Salt and pepper, to taste

1. Mix together the soy sauce, palm sugar, sherry, sesame oil, hoisin, and sriracha in a small bowl. Set aside.
2. In another bowl, whisk the cornstarch into two tablespoons of cold water. Set aside.
3. Heat up a little bit of peanut oil in a wok. Stir-fry the sugar snap peas and onion for about a minute until they are slightly cooked but still crisp.
4. Add the white parts of the green onion, the garlic, and ginger. Stir-fry for another minute or so.
5. Add the pork and stir-fry until heated through.
6. Add the soy sauce mixture into the wok and stir until heated through.
7. Finally, add the cornstarch mixture and cook until the sauce thickens (probably about a minute).

Serve topped with the green parts of the scallions with some jasmine rice. Who needs takeout?

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  • j. mathew

    Coriander is like the new popular kid in school. It's showing up everywhere lately and everyone is using it. I'll admit most of the belgian beers i've been into lately have coriander in them.



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