Pork ‘n’ Pea Pod Stir-Fry

Name: Pork 'n' Pea Pod Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 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 zest

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.

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 zest

Directions

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.

Nutrition Facts

1-1/3 cups: 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.

Originally published as Pork Stir-Fry in Quick Cooking July/August 2005

Reviews

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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!