Pork N Pea Pod Stir Fry Recipes

PORK 'N' PEA POD STIR-FRY

Steps:

• 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.,

CHINESE PORK STIR FRY WITH SNOW PEAS

Steps:

• Place a large skillet or frying pan on the stove over medium-high heat. Add the two tablespoons of vegetable oil.
• When the oil is hot, add the sliced porked chops and stir fry for about five minutes, or until the pork is almost cooked through.
• Add 1 1/4 cups of water, 1/4 cup soy sauce, and 3 tablespoons sugar.
• Add the snow peas and ground ginger. Stir fry until pea pods are tender-crisp (about five minutes).
• Mix the 2 tablespoons of corn starch with 1/4 cup of water. Pour over the pork and pea pods and stir continuously until the sauce thickens.
• Serve with rice or Chinese noodles.

PORK 'N' PEA STIR-FRY

Steps:

• In a 2-qt. microwave-safe dish, heat oil at 70% power for 1-1/2 minutes. Add the pork, soy sauce and garlic powder; toss to coat. Cover and microwave on high for 5-6 minutes or until meat is no longer pink., Stir in peas and onions. Cover and microwave at 70% power for 2-1/4 minutes. Combine cornstarch and broth until smooth; gradually stir into pork mixture. Cover and microwave on high for 1-1/2 minutes; stir. Cover and microwave 3-4 minutes longer or until thickened, stirring every minute. Serve with rice if desired.

STIR-FRY OF PORK, MUSHROOMS AND SNOW PEAS

Steps:

• Heat oil in wok or large skillet on high heat. Add meat; stir-fry 1 min.
• Add next 5 ingredients; stir-fry on medium-high heat 3 to 5 min. or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and meat is done.
• Top with nuts and onions. Serve with rice.

STIR-FRIED PORK WITH SUGAR SNAP PEAS

Steps:

• 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.

PORK WITH PEA PODS

Steps:

• Mix sliced pork with soy sauce, sherry, sesame oil and corn starch.
• Heat 4 Tblsp. oil in frying pan until hot.
• Stir-fry meat mixture for 4 minutes; remove from pan; set aside.
• Heat 2 more Tblsp. oil in frying pan until hot.
• Stir-fry pea pods for 2 minutes.
• Add salt and meat mixture; stir-fry 1 minute more.
• Serve hot.

PORK, MUSHROOM, AND SNOW-PEA STIR-FRY

Steps:

• Toss pork with cornstarch and 1 teaspoon salt.
• Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.
• Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.