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.
Pork 'n' Pea Pod Stir-Fry Recipe photo by Taste of Home
In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large bowl; add the pork and turn to coat. Cover; 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 zest. 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.
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Average Rating:
Katielabonte
Jun 20, 2011
It was okay for favor, but would not make again.
Katielabonte
Jun 20, 2011
It was okay for favor, but would not make again.
katlaydee3
Oct 25, 2009
Maybe this would be better without the orange.
Seminoles
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!
Reviews
It was okay for favor, but would not make again.
It was okay for favor, but would not make again.
Maybe this would be better without the orange.
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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