Best Stir Fried Pork With Sugar Snap Peas Recipes

SIMPLE PORK STIR FRY WITH SNAP PEAS

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

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.

STIR FRIED SUGAR SNAP PEAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
• Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

PORK WITH SUGAR SNAP PEAS

Steps:

• In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm. , In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice.

STIR-FRIED PORK WITH SUGAR SNAP PEAS

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.

SUGAR SNAP PEA STIR-FRY

Steps:

• In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.