Pork 'n' Pea Pod Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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A spicy citrus sauce coats tender strips of pork and crisp snow peas in this speedy stir-fry from Jane Shapton of Irvine, California. We like this dish extra spicy, so I use a tablespoon of red pepper flakes, Jane notes. Ingredients:
2 tablespoons reduced-sodium soy sauce |
2 tablespoons honey |
1-1/2 teaspoons minced fresh gingerroot |
1/2 to 1 teaspoon crushed red pepper flakes |
3/4 pound pork tenderloin, cut into 2-inch strips |
2 teaspoons canola oil |
1 tablespoon cornstarch |
1/3 cup orange juice |
2 tablespoons cider vinegar |
1 pound fresh snow peas |
2 teaspoons minced garlic |
1 teaspoon grated orange peel |
Directions:
1. In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
2. 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.
3. In the same pan, stir-fry snow peas for 2-3 minutes or until crisp-tender. Stir in garlic and orange peel. 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. Yield: 3 servings.
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