Chinese · Dinner
Pork With Snow Peas
Thinly sliced pork loin stir-fried over high heat with crisp snow peas, garlic, and ginger in a glossy soy and oyster sauce glaze thickened with cornstarch, finished with sesame oil and scattered scallion, served over steamed rice as a fast weeknight Chinese stir-fry.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
461Calories
39.8gProtein
18.9gFat
31.2gCarbs
5.2gSugar
2.6gFiber
1537mgSodium
107mgChol
4.9gSat Fat
802mgPotassium
72mgCalcium
2.9mgIron
0.7mcgVitamin B12
28mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
Instructions
1
Prep
Toss pork in a bowl with soy sauce, Shaoxing wine, and 1 tsp cornstarch until coated; set aside.
2
Heat
Warm 1 tbsp vegetable oil in a wok over high heat until shimmering, then sear pork 90 seconds per side until edges turn opaque and lightly browned.
3
Heat
Add minced garlic and ginger to the wok, stir over high heat for 20 seconds until fragrant, then add snow peas and toss for 2 minutes until bright green and tender-crisp.
4
Heat
Pour in the oyster sauce, 1 tsp soy sauce, sugar, and cornstarch-water slurry, tossing constantly over high heat for 1 minute until glossy and thickened, then remove from heat, drizzle sesame oil, scatter sliced scallion, and toss once.
5
Plate
Spoon pork and snow peas over steamed rice and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork loin
- 7 oz200g snow peas
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp oyster sauce
- 1 tsp1 tsp sugar
- 4 tsp4 tsp cornstarch mixed with 2 tbsp (30ml) water
- 2 tbsp30ml vegetable oil
- 1 tsp1 tsp sesame oil
- 22 scallion
- 1/2 cup90g white rice, cooked, for serving
