Stir-Fried Pork with Shiitakes and Snow Peas for Two
By America's Test KitchenPublished on August 18, 2020
Time
40 minutes
Yield
Serves 2
Ingredients
½ cup water 3 tablespoons vegetable oil 2 tablespoons hoisin sauce 2 tablespoons soy sauce 1 teaspoon rice vinegar ¼ teaspoon red pepper flakes 1 (12-ounce) pork tenderloin, trimmed and sliced thin½ teaspoon cornstarch 2 garlic cloves, minced2 teaspoons grated fresh ginger 6 ounces shiitake mushrooms, stemmed and sliced thin4 ounces snow peas, strings removed4 ounces (2 cups) bean sprouts
Before You Begin
To make the pork easier to slice, freeze it for 15 minutes. Serve with white rice.
Instructions
- Whisk ¼ cup water, 1 tablespoon oil, hoisin, soy sauce, vinegar, and pepper flakes together in small bowl. Measure 1 tablespoon sauce into medium bowl, then stir in pork, cornstarch, and 1 tablespoon oil. Cover and marinate pork in refrigerator for at least 10 minutes or up to 30 minutes. Meanwhile, in separate bowl, combine garlic, ginger, and remaining 1 tablespoon oil.
- Cook mushrooms, snow peas, and remaining ¼ cup water, covered, in 12-inch nonstick skillet over high heat until water is boiling and vegetables begin to soften, about 3 minutes. Uncover and cook until water has evaporated and vegetables are crisp-tender, about 30 seconds; transfer to bowl.
- Return now-empty skillet to high heat. Add pork, breaking up any clumps, and cook until no longer pink and liquid has evaporated, 4 to 6 minutes. Push pork to sides of skillet. Add garlic mixture to center of skillet and cook, mashing mixture into pan, until fragrant, 15 to 30 seconds. Stir garlic mixture into pork.
- Stir in cooked vegetables and bean sprouts. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Serve.
Time
40 minutesYield
Serves 2Ingredients
½ cup water
3 tablespoons vegetable oil
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon rice vinegar
¼ teaspoon red pepper flakes
1 (12-ounce) pork tenderloin, trimmed and sliced thin
½ teaspoon cornstarch
2 garlic cloves, minced
2 teaspoons grated fresh ginger
6 ounces shiitake mushrooms, stemmed and sliced thin
4 ounces snow peas, strings removed
4 ounces (2 cups) bean sprouts
Ingredients
½ cup water
3 tablespoons vegetable oil
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon rice vinegar
¼ teaspoon red pepper flakes
1 (12-ounce) pork tenderloin, trimmed and sliced thin
½ teaspoon cornstarch
2 garlic cloves, minced
2 teaspoons grated fresh ginger
6 ounces shiitake mushrooms, stemmed and sliced thin
4 ounces snow peas, strings removed
4 ounces (2 cups) bean sprouts
Ingredients
½ cup water
3 tablespoons vegetable oil
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon rice vinegar
¼ teaspoon red pepper flakes
1 (12-ounce) pork tenderloin, trimmed and sliced thin
½ teaspoon cornstarch
2 garlic cloves, minced
2 teaspoons grated fresh ginger
6 ounces shiitake mushrooms, stemmed and sliced thin
4 ounces snow peas, strings removed
4 ounces (2 cups) bean sprouts
Why This Recipe Works
We knew our mild pork would benefit from a bold sauce; a combination of sweet hoisin sauce, salty soy sauce, tart rice vinegar, and spicy red pepper flakes added just the right complexity with minimal ingredients. Marinating the pork in some of the sauce along with a little cornstarch ensured that it was well seasoned and stayed tender when cooked over high heat. A little ginger and garlic rounded out the flavors of this simple yet satisfying one-dish meal.
Before You Begin
To make the pork easier to slice, freeze it for 15 minutes. Serve with white rice.
Instructions
- Whisk ¼ cup water, 1 tablespoon oil, hoisin, soy sauce, vinegar, and pepper flakes together in small bowl. Measure 1 tablespoon sauce into medium bowl, then stir in pork, cornstarch, and 1 tablespoon oil. Cover and marinate pork in refrigerator for at least 10 minutes or up to 30 minutes. Meanwhile, in separate bowl, combine garlic, ginger, and remaining 1 tablespoon oil.
- Cook mushrooms, snow peas, and remaining ¼ cup water, covered, in 12-inch nonstick skillet over high heat until water is boiling and vegetables begin to soften, about 3 minutes. Uncover and cook until water has evaporated and vegetables are crisp-tender, about 30 seconds; transfer to bowl.
- Return now-empty skillet to high heat. Add pork, breaking up any clumps, and cook until no longer pink and liquid has evaporated, 4 to 6 minutes. Push pork to sides of skillet. Add garlic mixture to center of skillet and cook, mashing mixture into pan, until fragrant, 15 to 30 seconds. Stir garlic mixture into pork.
- Stir in cooked vegetables and bean sprouts. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Serve.
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