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Pork With Sugar Snap Peas

 Pork With Sugar Snap Peas
Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.
4 ServingsPrep/Total Time: 20 min.


  • 1 pound pork tenderloin, cut into 1/4-inch slices
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 10 ounces fresh or frozen sugar snap peas
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • Hot cooked rice


  • 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. Yield: 4 servings.
Nutritional Facts: One serving (1 cup stir-fry, calculated without rice) equals 226 calories, 6 g fat (2 saturated fat), 67 mg cholesterol, 513 mg sodium, 10 g carbohydrate, 2 g fiber,

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Pork With Sugar Snap Peas (continued)

Nutritional Facts: 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.