Stir Fried Pork With Sugar Snap Peas Recipes

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SUGAR SNAP PEA STIR-FRY



Sugar Snap Pea Stir-Fry image

Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh sugar snap peas
2 teaspoons canola oil
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
Dash cayenne pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons sesame seeds, toasted

Steps:

  • In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SIMPLE PORK STIR FRY WITH SNAP PEAS



Simple Pork Stir Fry with Snap Peas image

Fast and flavorful, this pork tenderloin stir fry will have dinner on the table in 30 minutes!

Provided by Chelsea Joy

Categories     Main Dish

Time 30m

Number Of Ingredients 15

1 pork tenderloin (12-16 oz), sliced into thin 1/8-inch pieces
2 tablespoons coconut aminos
1/2 tablespoon fish sauce
1 teaspoon toasted sesame oil
1 teaspoon red pepper flakes
2 garlic cloves, minced
1 red bell pepper, seeded and thinly sliced
16 ounces sugar snap peas
1 bunch green onions, thinly sliced, white and dark green parts divided
1 tablespoon fresh ginger, minced
3 tablespoons avocado oil
2 tablespoons coconut aminos
1 tablespoon unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon arrowroot flour

Steps:

  • Combine pork tenderloin and marinade ingredients (coconut aminos, fish sauce, sesame oil, and red pepper flakes) in a large bowl. Stir to coat the pork. Move the bowl to the fridge to marinate for at least 15 minutes or while you prepare the rest of the ingredients.
  • Combine the stir fry sauce ingredients (coconut aminos, rice vinegar, sesame oil, and arrowroot flour) in another bowl, whisking until smooth.
  • Preheat a wok or large skillet over medium heat. Add 1 tablespoon of avocado oil and swirl to coat the bottom of the skillet.
  • Turn the heat to medium-high. Add the pork, spreading it out in an even layer. Cook for 1-2 minutes. Flip the pork and cook for an additional 1-2 minutes. Remove the pork from the skillet and set aside.
  • Quickly wipe out the skillet, then add the remaining 2 tablespoons avocado oil. Saute the garlic and ginger for a few seconds, then add the bell pepper, snap peas, and the white parts of the green onions. Salt to taste. Stir fry for 1-2 minutes. The vegetables should turn more vibrant in color and still be crisp.
  • Return the pork to the skillet along with the stir fry sauce. Stir to combine for no more than 30 seconds. Serve over rice, cauliflower rice, or eat on its own, garnished with the dark green parts of the green onion or additional red pepper flakes.

PORK AND MUSHROOM STIR-FRY



Pork and Mushroom Stir-Fry image

I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for. I am a clumsy person, and there simply isn't a wok large enough for me to do a stir-fry and not end up with half the ingredients over all the burners. The recipe that won me over was this pork and mushroom dish. Marinating the pork keeps it wonderfully tender and makes the dish deeply flavorsome. And slicing mushrooms is never an effortful activity. Many Chinese cooks add a cornstarch paste at the end of cooking to create a binding sauce, but I love this one starch-free and light. You get depth but sprightliness.

Provided by Nigella Lawson

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15

1 pound pork tenderloin
1/4 cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
2 teaspoons sesame oil
1 clove garlic, minced
1/8 teaspoon hot red pepper flakes
1 1/2 teaspoons corn or canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 1/2 cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
3 cups bean sprouts
2 tablespoons finely chopped cilantro

Steps:

  • Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
  • Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
  • Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 707 milligrams, Sugar 7 grams, TransFat 0 grams

STIR-FRIED BEEF AND SUGAR SNAP PEAS



Stir-Fried Beef and Sugar Snap Peas image

Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, weeknight, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 pound lean beef, cut into 1/4-inch strips
3 tablespoons tamari or dark soy sauce
2 teaspoons toasted sesame oil, more for drizzling
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sugar snap peas, trimmed
3 fat scallions
2/3 cup chicken broth
2 1/2 tablespoons Madeira or sweet sherry
1 tablespoon cornstarch
3 tablespoons peanut or olive oil
4 garlic cloves, minced
Rice, for serving
2 tablespoons toasted sesame seeds (optional)
Sriracha or other hot sauce, or rice wine vinegar for garnish
chili oil, for garnish

Steps:

  • In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
  • Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
  • In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
  • Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
  • Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams

PORK STIR-FRY WITH SNAP PEAS AND CASHEWS



Pork Stir-Fry with Snap Peas and Cashews image

Try this easy pork stir-fry with sugar snap peas and cashews for a delicious Asian inspired meal. The meat is tossed with a savory soy and honey sauce.

Provided by Jessica Gavin

Categories     Entree

Time 30m

Number Of Ingredients 21

1 ½ pounds pork tenderloin (or boneless chop)
1 tablespoon soy sauce (low sodium)
1 tablespoon honey
2 cloves garlic (minced)
1 teaspoon ginger (minced)
¼ teaspoon serrano chili (minced)
¼ teaspoon black pepper
1 tablespoon vegetable oil (for frying)
1 teaspoon sesame oil (for frying)
¼ cup soy sauce (low sodium)
2 tablespoons honey
¼ teaspoon red pepper flakes
1 tablespoon vegetable oil
2 cloves garlic (crushed)
¼ inch ginger (fresh sliced)
½ cup yellow onion (¼ inch slices)
2 bell peppers (cut into ¼-inch strips (red and orange))
2 cups sugar snap peas (string removed)
1 tablespoon cornstarch
2 tablespoons water
¼ cup cashews

Steps:

  • In a medium-sized bowl, combine sliced pork (trimmed and cut into 1 ½ by ¼-inch strips), 1 tablespoon soy sauce, 1 tablespoon honey, minced garlic, ginger, serrano chili, and freshly ground pepper. Set aside.
  • Combine sauce ingredients in a small bowl, set aside.
  • Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a wok or large skillet over medium-high heat.
  • When pan becomes hot, add pork mixture and stir-fry 4-5 minutes until pork is no longer pink.
  • Transfer pork to a bowl and set aside.
  • Add 1 tablespoon vegetable oil to wok; add crushed garlic and ginger slice, cook for 1 minute and then remove the ginger slice and discard.
  • Add onion and stir-fry for 1 minute.
  • Add red bell pepper and stir-fry 1 minute.
  • Add peas and stir-fry 1 minute.
  • Add soy sauce mixture to the pan and turn the heat down to medium.
  • In a small bowl mix 1 tablespoon cornstarch and two tablespoons water.
  • Add the cornstarch slurry to the pan, stir to combine and heat until the sauce is thickened, about 1 to 2 minutes.
  • Return pork to pan, stir until cooked through, about 1 minute.
  • Season to taste with salt and pepper. Add more red pepper flakes if you would like your stir-fry spicier.
  • Transfer to a serving bowl. Sprinkle with cashews and serve with rice.

Nutrition Facts : Calories 506 kcal, Carbohydrate 31 g, Protein 42 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 799 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 18 g, ServingSize 1 serving

STIR FRIED SUGAR SNAP PEAS



Stir Fried Sugar Snap Peas image

Living in China, I had to adapt to some foods I hadn't eaten before. Sugar snap peas have become one of my favorites, and while trying new concoctions, I came up with this delicious and easy recipe! Easy, green, and tasty - three of my favorite things!

Provided by mecook

Categories     Side Dish     Vegetables

Time 18m

Yield 4

Number Of Ingredients 4

2 cups sugar snap peas, strings removed
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons soy sauce

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
  • Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 8.7 g, Fat 6.8 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 451.4 mg, Sugar 0.2 g

PORK WITH SUGAR SNAP PEAS



Pork With Sugar Snap Peas image

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.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/4-inch slices
2 teaspoons olive oil
2 garlic cloves, minced
10 ounces fresh or frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon molasses
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
Hot cooked rice

Steps:

  • In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm. , In the same pan, cook the peas, 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 with rice.

Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

STIR-FRIED PORK WITH SUGAR SNAP PEAS



Stir-Fried Pork With Sugar Snap Peas image

This recipe, created in the Food Network kitchens, has become a family favorite. The pork is so tender, the sugar snap peas so crisp and the Asian flavors are so wonderful. We love everything about it! Serve it with rice and you really could have a complete meal!

Provided by LifeIsGood

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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)
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 pea, stringed
kosher salt & freshly ground black pepper, to taste
1 tablespoon hoisin sauce
hot cooked jasmine rice, for serving (optional)

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.

Nutrition Facts : Calories 371.1, Fat 22.5, SaturatedFat 4.5, Cholesterol 73.8, Sodium 260.6, Carbohydrate 16.1, Fiber 4.1, Sugar 5.3, Protein 26.3

PORK, MUSHROOM, AND SNOW-PEA STIR-FRY



Pork, Mushroom, and Snow-Pea Stir-Fry image

Provided by Gina Marie Miraglia Eriquez

Categories     Wok     Garlic     Mushroom     Stir-Fry     Quick & Easy     Dinner     Pork Tenderloin     Healthy     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 pound pork tenderloin, trimmed and very thinly sliced crosswise
2 teaspoons cornstarch
4 tablespoons vegetable oil, divided
1/2 pound snow peas, strings removed
3 garlic cloves, forced through a garlic press
1/2 pound sliced cremini mushrooms
3 tablespoons water
2 tablespoons teriyaki sauce
Accompaniment: steamed rice

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.

PORK TENDERLOIN WITH SUGAR SNAP PEA SALAD



Pork Tenderloin with Sugar Snap Pea Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons sliced almonds
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons dijon mustard
1 small clove garlic, grated
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 tablespoons breadcrumbs
1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
1 pound sugar snap peas, trimmed
2 carrots, thinly sliced
1 large bunch watercress, trimmed

Steps:

  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool.
  • Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
  • Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes.
  • Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.

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