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Pork 'n' Pea Pod Stir-Fry Recipe

Pork 'n' Pea Pod Stir-Fry Recipe

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. YIELD:3 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1-1/3 cup: 286 calories, 7g fat (2g saturated fat), 63mg cholesterol, 354mg sodium, 26g carbohydrate (16g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

Reviews for Pork 'n' Pea Pod Stir-Fry

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MY REVIEW
Katielabonte User ID: 4997099 134848
Reviewed Jun. 20, 2011

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

MY REVIEW
Katielabonte User ID: 4997099 54144
Reviewed Jun. 20, 2011

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

MY REVIEW
katlaydee3 User ID: 3741999 139353
Reviewed Oct. 25, 2009

"Maybe this would be better without the orange."

MY REVIEW
Seminoles User ID: 1412865 58714
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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Wine Pairings

Light-Bodied White Wine

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