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.
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VERIFIED BY Taste of Home Test Kitchen
- 1 pound pork tenderloin, cut into 1/4-inch slices
- 2 garlic cloves, minced
- 2 teaspoons olive or canola oil
- 10 ounces fresh or frozen sugar snap peas
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons white wine vinegar or white vinegar
- 1 tablespoon molasses
- 3/4 teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
- 1/4 teaspoon crushed red pepper flakes
- Hot cooked rice
- In a nonstick skillet, stir-fry pork and garlic in hot oil for 6 minutes or until meat is no longer pink. Remove from skillet. In same pan, cook the peas in 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 over rice. Yield: 4 servings.
Originally published as Pork With Sugar Snap Peas in Light & Tasty December/January 2004, p6