Stir-Fried Pork With Sugar Snap Peas: A Wok-Tossed Delight

The scent of ginger, garlic, and soy sauce always transports me back to my tiny apartment above a bustling Chinatown market. I was just starting out, eager to explore the vibrant flavors of Asian cuisine. One night, experimenting with pork tenderloin and a bag of crisp sugar snap peas, this recipe was born. The simple stir-fry, tossed in a sweet and savory sauce, became my go-to weeknight meal, a comforting taste of home amidst the city’s chaos. Now, years later, I still find myself craving this dish, a testament to the power of simple ingredients and bold flavors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Gluten-Free (use gluten-free soy sauce)

Ingredients

• 1 lb pork tenderloin, cut into 1/2 inch cubes
• 3 scallions, thinly sliced (white and green parts kept separate)
• 3 garlic cloves, minced, divided
• 1 inch piece fresh ginger, peeled and minced (about 1 1/2 T), divided
• 1 tablespoon low sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons cornstarch, divided
• 1 teaspoon sherry wine or 1 teaspoon shaohsing wine
• 1 teaspoon dark sesame oil
• 5 tablespoons peanut oil, divided
• 1 lb sugar snap peas, stringed
• Kosher salt & freshly ground black pepper, to taste
• 1 tablespoon hoisin sauce
• Hot cooked jasmine rice, for serving (optional)

Equipment Needed

• Large skillet or wok
• Cutting board
• Knife
• Mixing bowls

Instructions

1. In a medium bowl, combine the pork with the white parts of the scallions, half of the minced garlic, half of the minced ginger, all of the soy sauce, all of the sugar, 1 teaspoon of the cornstarch, all of the sherry (or shaohsing wine), and all of the sesame oil. Marinate at room temperature for about 15 minutes. This allows the flavors to meld and the pork to tenderize slightly.

2. In a small bowl, whisk together the remaining 1 teaspoon of cornstarch with 2 tablespoons of water. Set aside. This cornstarch slurry will be used to thicken the sauce at the end.

3. Heat a large skillet or wok over high heat. Ensure the wok is screaming hot before adding any oil. This is crucial for achieving that characteristic wok hei, or “breath of the wok,” which imparts a slightly smoky flavor to the dish.

4. Add 1 tablespoon of the peanut oil to the hot skillet or wok and heat until shimmering.

5. Add the sugar snap peas and the remaining minced garlic and minced ginger. Stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then transfer to a large bowl. Don’t overcook the snap peas – they should retain their crunch.

6. Reheat the empty skillet or wok over high heat and add 2 more tablespoons of peanut oil. Again, ensure the oil is hot before proceeding.

7. Add half of the pork mixture, season with salt and pepper to taste, and stir-fry until lightly browned (about 2 minutes or so). It’s important to cook the pork in batches to avoid overcrowding the pan, which can lower the temperature and result in steamed instead of stir-fried pork. Add this first batch of cooked pork to the sugar snap peas in the bowl.

8. Repeat with the rest of the oil and the remaining pork. Add the second batch of cooked pork to the bowl with the sugar snap peas and the first batch of pork.

9. Return all the pork and sugar snap peas back to the skillet or wok and add the hoisin sauce and the cornstarch/water mixture.

10. Cook until the juices thicken (about 1 minute), stirring constantly to prevent sticking. The cornstarch slurry will quickly thicken the sauce, creating a glossy coating on the pork and vegetables.

11. Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the green parts of the scallions over the top.

12. Serve with hot cooked jasmine rice, if desired. The rice provides a neutral base to soak up the flavorful sauce.

Expert Tips & Tricks

• For even more tender pork, consider velveting it before stir-frying. This involves coating the pork in a mixture of egg white, cornstarch, and a touch of oil, then briefly blanching it in hot water before adding it to the wok.
• Don’t overcrowd the wok! This is the cardinal rule of stir-frying. Cook in batches to maintain a high temperature and ensure even cooking.
• Prepare all your ingredients before you start cooking. Stir-frying is a fast process, so having everything prepped and ready to go will make the process much smoother.
• If you don’t have sherry or shaohsing wine, you can substitute with dry white wine or even chicken broth.
• Adjust the amount of hoisin sauce to your liking. If you prefer a sweeter sauce, add a bit more. For a spicier kick, add a pinch of red pepper flakes or a dash of chili oil.

Serving & Storage Suggestions

Serve this delicious Stir-Fried Pork with Sugar Snap Peas immediately after cooking for the best flavor and texture. The vibrant colors and aromatic scent make it a visually appealing dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through. The sugar snap peas may lose some of their crispness upon reheating, but the flavor will still be delicious. Freezing is not recommended as the texture of the snap peas will be significantly altered.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	371 kcal	N/A
Calories from Fat	202 g	55%
Total Fat	22.5 g	34%
Saturated Fat	4.5 g	22%
Cholesterol	73.8 mg	24%
Sodium	260.6 mg	10%
Total Carbohydrate	16.1 g	5%
Dietary Fiber	4.1 g	16%
Sugars	5.3 g	N/A
Protein	26.3 g	52%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegetarian: Substitute the pork tenderloin with firm tofu, cut into cubes.
• Spicy: Add a pinch of red pepper flakes or a dash of chili oil to the stir-fry.
• Different Vegetables: Feel free to add other vegetables, such as broccoli florets, carrots, or bell peppers.
• Gluten-Free: Use gluten-free soy sauce and ensure all other ingredients are gluten-free.
• Cashews: Toss in some roasted cashews for added crunch and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen sugar snap peas?
A: While fresh sugar snap peas are ideal for their crisp texture, you can use frozen in a pinch. Just be sure to thaw and drain them thoroughly before adding them to the stir-fry. They may not be as crisp as fresh.

Q: What if I don’t have a wok?
A: A large skillet works perfectly well! Just make sure it’s heated sufficiently before adding your ingredients.

Q: How can I prevent the pork from sticking to the pan?
A: Make sure your pan is hot enough before adding the oil and pork. Also, avoid overcrowding the pan and cook the pork in batches.

Q: Can I make this ahead of time?
A: While the stir-fry is best served immediately, you can prepare the marinade and chop the vegetables ahead of time to save time.

Q: Is it important to marinate the pork?
A: Yes, marinating the pork helps to tenderize it and infuse it with flavor. Even a short 15-minute marinade will make a difference.

Final Thoughts

I hope you enjoy this vibrant and flavorful Stir-Fried Pork with Sugar Snap Peas as much as I do. It’s a quick, easy, and satisfying meal that’s perfect for any weeknight. Don’t be afraid to experiment with different vegetables and sauces to create your own unique version. And be sure to let me know what you think! I’d love to hear your feedback and any creative twists you come up with. Pair it with a crisp Sauvignon Blanc for a truly delightful meal. Happy cooking!