Ingredients
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1 lb pork tenderloin, cut into 1/2 inch cubes
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3 scallions, thinly sliced (white and green parts kept separate)
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3 garlic cloves, minced, divided
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1 inch piece fresh ginger, peeled and minced (about 1 1/2 T)
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1 tablespoon low sodium soy sauce
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2 teaspoons sugar
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2 teaspoons cornstarch, divided
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1 teaspoon sherry wine or 1 teaspoon shaohsing wine
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1 teaspoon dark sesame oil
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5 tablespoons peanut oil, divided
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1 lb sugar snap pea, stringed
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1 tablespoon hoisin sauce
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hot cooked jasmine rice, for serving
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kosher salt & freshly ground black pepper, to taste
Instructions
- Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
- Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
- Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
- Add the sugar snap peas and the remaining garlic, ginger and 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 put into a large bowl.
- Reheat the empty skillet over high heat and add 2 more T. oil.
- Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
- Repeat with the rest of the oil and pork.
- Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
- Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
- Serve with rice, if desired.