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Pork 'n' Pea Pod Stir-Fry Recipe
Pork 'n' Pea Pod Stir-Fry Recipe photo by Taste of Home

Pork 'n' Pea Pod Stir-Fry Recipe

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A spicy citrus sauce coats tender strips of pork and crisp snow peas in this speedy stir-fry from Jane Shapton of Irvine, California. "We like this dish extra spicy, so I use a tablespoon of red pepper flakes," Jane notes.
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES:3 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES: 3 servings


  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 3/4 pound pork tenderloin, cut into 2-inch strips
  • 2 teaspoons canola oil
  • 1 tablespoon cornstarch
  • 1/3 cup orange juice
  • 2 tablespoons cider vinegar
  • 1 pound fresh snow peas
  • 2 teaspoons minced garlic
  • 1 teaspoon grated orange peel

Nutritional Facts

1-1/3 cups equals 286 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 354 mg sodium, 26 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable 1 starch 1/2 fat.


  1. In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
  2. Combine the cornstarch, orange juice, vinegar and reserved marinade; stir until blended and set aside. Drain and discard marinade from pork. In a large nonstick skillet or wok, stir-fry pork in oil for 4-5 minutes or until no longer pink. Remove pork and keep warm.
  3. In the same pan, stir-fry snow peas for 2-3 minutes or until crisp-tender. Stir in garlic and orange peel. Stir cornstarch mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Yield: 3 servings.
Originally published as Pork 'n' Pea Pod Stir-Fry in Quick Cooking July/August 2005, p46

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 20, 2011

"It was okay for favor, but would not make again."

Reviewed Jun. 20, 2011

"It was okay for favor, but would not make again."

Reviewed Oct. 25, 2009

"Maybe this would be better without the orange."

Reviewed Aug. 13, 2009

"This was really good! I served it over rice and it made more than 3 servings, probably closer to 5. Didn't mind though because I'll bet the leftovers will be great!"

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