SIMPLE PORK STIR FRY WITH SNAP PEAS
Fast and flavorful, this pork tenderloin stir fry will have dinner on the table in 30 minutes!
Provided by Chelsea Joy
Categories Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- Combine pork tenderloin and marinade ingredients (coconut aminos, fish sauce, sesame oil, and red pepper flakes) in a large bowl. Stir to coat the pork. Move the bowl to the fridge to marinate for at least 15 minutes or while you prepare the rest of the ingredients.
- Combine the stir fry sauce ingredients (coconut aminos, rice vinegar, sesame oil, and arrowroot flour) in another bowl, whisking until smooth.
- Preheat a wok or large skillet over medium heat. Add 1 tablespoon of avocado oil and swirl to coat the bottom of the skillet.
- Turn the heat to medium-high. Add the pork, spreading it out in an even layer. Cook for 1-2 minutes. Flip the pork and cook for an additional 1-2 minutes. Remove the pork from the skillet and set aside.
- Quickly wipe out the skillet, then add the remaining 2 tablespoons avocado oil. Saute the garlic and ginger for a few seconds, then add the bell pepper, snap peas, and the white parts of the green onions. Salt to taste. Stir fry for 1-2 minutes. The vegetables should turn more vibrant in color and still be crisp.
- Return the pork to the skillet along with the stir fry sauce. Stir to combine for no more than 30 seconds. Serve over rice, cauliflower rice, or eat on its own, garnished with the dark green parts of the green onion or additional red pepper flakes.
PORK STIR-FRY WITH SNAP PEAS AND CASHEWS
Try this easy pork stir-fry with sugar snap peas and cashews for a delicious Asian inspired meal. The meat is tossed with a savory soy and honey sauce.
Provided by Jessica Gavin
Categories Entree
Time 30m
Number Of Ingredients 21
Steps:
- In a medium-sized bowl, combine sliced pork (trimmed and cut into 1 ½ by ¼-inch strips), 1 tablespoon soy sauce, 1 tablespoon honey, minced garlic, ginger, serrano chili, and freshly ground pepper. Set aside.
- Combine sauce ingredients in a small bowl, set aside.
- Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a wok or large skillet over medium-high heat.
- When pan becomes hot, add pork mixture and stir-fry 4-5 minutes until pork is no longer pink.
- Transfer pork to a bowl and set aside.
- Add 1 tablespoon vegetable oil to wok; add crushed garlic and ginger slice, cook for 1 minute and then remove the ginger slice and discard.
- Add onion and stir-fry for 1 minute.
- Add red bell pepper and stir-fry 1 minute.
- Add peas and stir-fry 1 minute.
- Add soy sauce mixture to the pan and turn the heat down to medium.
- In a small bowl mix 1 tablespoon cornstarch and two tablespoons water.
- Add the cornstarch slurry to the pan, stir to combine and heat until the sauce is thickened, about 1 to 2 minutes.
- Return pork to pan, stir until cooked through, about 1 minute.
- Season to taste with salt and pepper. Add more red pepper flakes if you would like your stir-fry spicier.
- Transfer to a serving bowl. Sprinkle with cashews and serve with rice.
Nutrition Facts : Calories 506 kcal, Carbohydrate 31 g, Protein 42 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 799 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 18 g, ServingSize 1 serving
STIR-FRIED PORK WITH SUGAR SNAP PEAS
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
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
GRILLED SPICED PORK, ORANGE-LIME GLAZE & SUGAR-SNAP PEAS WW
Entered for safe-keeping. From WW's "Simply the Best All-American". This is from California, showing Mexican and Chinese fusion influence. Each serving is 6 "thingies." Jasmine rice would be the perfect accompaniment.
Provided by KateL
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray the grill rack with nonstick spray; prepare the grill.
- PREPARE GLAZE:.
- In a small saucepan, bring the marmalade, lime juice, and shallot to a boil. Boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
- PREPARE RUB:.
- In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
- PREPARE PORK:.
- Rub the rub all over the pork.
- Grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the pork reaches 160°F, 20-25 minutes.
- PREPARE SUGAR-SNAP PEAS:.
- In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
- Rinse under cold water and drain.
- Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (Be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
- ASSEMBLE FOR SERVING:.
- Gently warm the remaining glaze over low heat.
- Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.
PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
- Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
- Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
- Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.
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