Best Pork With Pea Pods Recipes

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ROAST PORK WITH CREAMY PEAS



Roast Pork With Creamy Peas image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons plus 2 teaspoons packed dark brown sugar
3 teaspoons mustard powder
3 teaspoons mild chile powder
Kosher salt and freshly ground pepper
1 3-pound boneless pork loin (with fat layer intact)
1 teaspoon Worcestershire sauce
2 tablespoons white vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon granulated sugar
Kosher salt
4 cups shelled fresh peas (from 4 to 5 pounds pea pods) or frozen peas
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
Freshly ground pepper

Steps:

  • Prepare the pork: Mix 2 tablespoons brown sugar, 2 teaspoons each mustard powder and chile powder, 1 tablespoon salt and 1/4 teaspoon pepper in a bowl. Put the pork on a plate, pat dry and rub all over with the spice mixture. Refrigerate, uncovered, at least 4 hours or overnight.
  • Whisk the remaining 2 teaspoons brown sugar, 1 teaspoon each mustard powder and chile powder, the Worcestershire sauce, vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; set aside for brushing.
  • Preheat the oven to 375 degrees F. Rinse the pork and pat dry. If desired, tie kitchen twine around the pork in a few places to help it keep its shape. Heat the olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and sear until golden, about 5 minutes. Continue to cook, turning, until golden all over, about 5 more minutes. Transfer to a rimmed baking sheet, fat-side up, and roast 30 minutes. Brush with three-quarters of the vinegar mixture; continue roasting until a thermometer inserted into the center registers 145 degrees F, 15 to 20 more minutes. Transfer to a cutting board and brush with the remaining vinegar mixture. Let rest 15 minutes before slicing.
  • Meanwhile, make the peas: Bring 6 cups water, the granulated sugar and 1/4 teaspoon salt to a boil in a saucepan. Add the peas, bring to a simmer and cook until tender, 8 to 10 minutes for fresh peas or 3 to 4 minutes for frozen. Drain, transfer to a bowl and keep warm. Add the cream to the pan, bring to a boil and cook until reduced by half, about 3 minutes. Whisk in the butter, then add to the peas and toss. Add the parsley and scallions, season with salt and pepper and toss. Serve with the pork.

STIR-FRIED PORK WITH SUGAR SNAP PEAS



Stir-Fried Pork With Sugar Snap Peas image

This recipe, created in the Food Network kitchens, has become a family favorite. The pork is so tender, the sugar snap peas so crisp and the Asian flavors are so wonderful. We love everything about it! Serve it with rice and you really could have a complete meal!

Provided by LifeIsGood

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin, cut into 1/2 inch cubes
3 scallions, thinly sliced (white and green parts kept separate)
3 garlic cloves, minced, divided
1 inch piece fresh ginger, peeled and minced (about 1 1/2 T)
1 tablespoon low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch, divided
1 teaspoon sherry wine or 1 teaspoon shaohsing wine
1 teaspoon dark sesame oil
5 tablespoons peanut oil, divided
1 lb sugar snap pea, stringed
kosher salt & freshly ground black pepper, to taste
1 tablespoon hoisin sauce
hot cooked jasmine rice, for serving (optional)

Steps:

  • Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
  • Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
  • Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
  • Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
  • Reheat the empty skillet over high heat and add 2 more T. oil.
  • Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
  • Repeat with the rest of the oil and pork.
  • Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
  • Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
  • Serve with rice, if desired.

Nutrition Facts : Calories 371.1, Fat 22.5, SaturatedFat 4.5, Cholesterol 73.8, Sodium 260.6, Carbohydrate 16.1, Fiber 4.1, Sugar 5.3, Protein 26.3

HOISIN PORK AND SNOW PEA STIR-FRY



Hoisin Pork and Snow Pea Stir-Fry image

Make and share this Hoisin Pork and Snow Pea Stir-Fry recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces uncooked rice noodles or 4 ounces rice
2 tablespoons low sodium soy sauce, divided
1 (1 lb) pork tenderloin, trimmed and thinly sliced
3/4 cup reduced-sodium fat-free chicken broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1 tablespoon honey
4 teaspoons dark sesame oil, divided
3 cups snow peas, trimmed (about 1/2 pound)
1/2 cup sliced red bell pepper
1 tablespoon bottled ground fresh ginger
1 teaspoon bottled minced garlic
1/2 cup chopped green onion

Steps:

  • Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.
  • Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.
  • Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.
  • Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan.
  • Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture.
  • Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

Nutrition Facts : Calories 402.7, Fat 11.6, SaturatedFat 2.9, Cholesterol 75.3, Sodium 671.5, Carbohydrate 45.7, Fiber 3.7, Sugar 12.9, Protein 27.8

BBQ PORK WITH TOFU AND PEA PODS IN HOT BEAN SAUCE



BBQ Pork With Tofu and Pea Pods in Hot Bean Sauce image

This is a dish I developed with my chef when I still owned my restaurant. It's easy enough to make your own Chinese bbq pork (most Chinese cookbooks have recipes) but I almost always buy it in Chinatown; it can make a mess of your oven if you do it yourself. The hot bean sauce comes in cans and keeps for a long time refrigerated. (Transfer to a plastic container with a tight cove

Provided by tgobbi

Categories     Pork

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 17

1 cup sliced Chinese barbecue pork (, buy in China-town or make your own)
firm tofu, sliced domino size
1 cup pea pods, strings removed
oil (vegetable, Canola, peanut)
cornstarch, in a little water (for binder)
3 drops sesame oil
1 -3 teaspoon minced garlic
1 teaspoon minced ginger
2 minced shredded scallions or 2 minced shredded scallions
1 teaspoon szechuan hot bean sauce
1 -2 teaspoon dark soy sauce
1 teaspoon dry sherry
salt (optional)
1 pinch sugar
hot pepper sauce (optional)
1/4 cup chicken stock
extra hot sauce (as desired)

Steps:

  • Have a pot of boiling water handy when starting to cook this recipe.
  • Keep a bowl handy lined with a sieve.
  • When ready to start cooking carefully put the tofu into the boiling water.
  • Heat wok to smoking; add a tablespoon or two of oil and stir in seasonings.
  • (Note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal).
  • As soon as the seasonings start to give off a pungent aroma add the bbq pork and stir fry for 2- 3 minutes to coat with oil and seasonings and to heat through.
  • Add the pea pods and continue stirring until they're hot.
  • Pour the tofu into a colander or sieve and let it drain while you continue the recipe.
  • Give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents.
  • When it starts to bubble thicken it with a little of the binder.
  • (The secret is to just draw the sauce together without making it gummy).
  • Stir in a few drops of the sesame oil.
  • Very carefully stir and toss in the tofu.
  • Serve immediately on a heated platter with steamed rice.

Nutrition Facts : Calories 84.3, Fat 6, SaturatedFat 0.9, Cholesterol 0.9, Sodium 215.5, Carbohydrate 5.4, Fiber 1.3, Sugar 2.2, Protein 2.3

GINGER PORK AND SNOW PEAS



Ginger Pork and Snow Peas image

Add a hint of Asian cuisine to your dinner tonight. Enjoy this hearty pork and rice dish served over rice - ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

1 package (8.8 oz) microwavable long-grain white rice
1 lb pork tenderloin, cut into 1/4-inch slices
1 red bell pepper, cut into 3/4-inch pieces
1 package (6 oz) fresh snow pea pods, strings removed
1 cup orange-ginger stir-fry sauce

Steps:

  • Cook rice in microwave as directed on package.
  • Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add pork; cook 8 to 10 minutes, turning occasionally, until no longer pink. Remove pork from skillet; cover to keep warm.
  • Add 2 tablespoons water, bell pepper and pea pods to skillet. Cook and stir over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in stir-fry sauce. Return pork to skillet; heat until hot. Serve pork mixture over rice.

Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 Cup Pork Mixture and 1/2 Cup Rice), Sodium 2140 mg, Sugar 15 g, TransFat 0 g

PORK, MUSHROOM, AND SNOW-PEA STIR-FRY



Pork, Mushroom, and Snow-Pea Stir-Fry image

Provided by Gina Marie Miraglia Eriquez

Categories     Wok     Garlic     Mushroom     Stir-Fry     Quick & Easy     Dinner     Pork Tenderloin     Healthy     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 pound pork tenderloin, trimmed and very thinly sliced crosswise
2 teaspoons cornstarch
4 tablespoons vegetable oil, divided
1/2 pound snow peas, strings removed
3 garlic cloves, forced through a garlic press
1/2 pound sliced cremini mushrooms
3 tablespoons water
2 tablespoons teriyaki sauce
Accompaniment: steamed rice

Steps:

  • Toss pork with cornstarch and 1 teaspoon salt.
  • Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.
  • Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

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