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Pork 'n' Pea Pod Stir-Fry

 Pork 'n' Pea Pod Stir-Fry
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.
3 ServingsPrep: 10 min. + marinating Cook: 15 min.


  • 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


  • 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.
  • 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.
  • In the same pan, stir-fry snow peas for 2-3 minutes or until
  • crisp-tender. Stir in garlic and orange peel. Stir cornstarch

2 of 2

Pork 'n' Pea Pod Stir-Fry (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.