Pork and Sugar Snap Pea Stir-Fry
By America's Test KitchenPublished on February 6, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup chicken broth 2 tablespoons soy sauce 5 teaspoons cornstarch 1 tablespoon Asian chili-garlic sauce 1 (12- to 16-ounce) pork tenderloin, cut crosswise into ½-inch-thick slices, each slice cut into ½-inch-thick strips3 tablespoons vegetable oil 12 ounces sugar snap peas, strings removed1 tablespoon grated fresh ginger 2 garlic cloves, minced½ cup dry-roasted peanuts, chopped coarse
Before You Begin
Serve with steamed white rice.
Instructions
- Whisk 1/2 cup broth, soy sauce, 2 teaspoons cornstarch, and chili-garlic sauce together in bowl; set aside. Toss pork, 1 tablespoon oil, and remaining 1 tablespoon cornstarch together in separate bowl. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes; transfer to plate. Repeat with 2 teaspoons oil and remaining pork.
- Add remaining 2 teaspoons oil and snap peas to now-empty skillet and cook until spotty brown, about 2 minutes. Add remaining 1/2 cup broth and cook, covered, until snap peas are just tender, about 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
- Whisk soy sauce mixture to recombine and add to skillet along with pork and any accumulated juices. Cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Stir in peanuts. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 cup chicken broth
2 tablespoons soy sauce
5 teaspoons cornstarch
1 tablespoon Asian chili-garlic sauce
1 (12- to 16-ounce) pork tenderloin, cut crosswise into ½-inch-thick slices, each slice cut into ½-inch-thick strips
3 tablespoons vegetable oil
12 ounces sugar snap peas, strings removed
1 tablespoon grated fresh ginger
2 garlic cloves, minced
½ cup dry-roasted peanuts, chopped coarse
Ingredients
1 cup chicken broth
2 tablespoons soy sauce
5 teaspoons cornstarch
1 tablespoon Asian chili-garlic sauce
1 (12- to 16-ounce) pork tenderloin, cut crosswise into ½-inch-thick slices, each slice cut into ½-inch-thick strips
3 tablespoons vegetable oil
12 ounces sugar snap peas, strings removed
1 tablespoon grated fresh ginger
2 garlic cloves, minced
½ cup dry-roasted peanuts, chopped coarse
Ingredients
1 cup chicken broth
2 tablespoons soy sauce
5 teaspoons cornstarch
1 tablespoon Asian chili-garlic sauce
1 (12- to 16-ounce) pork tenderloin, cut crosswise into ½-inch-thick slices, each slice cut into ½-inch-thick strips
3 tablespoons vegetable oil
12 ounces sugar snap peas, strings removed
1 tablespoon grated fresh ginger
2 garlic cloves, minced
½ cup dry-roasted peanuts, chopped coarse
Why This Recipe Works
Coating the pork strips with cornstarch gives them a velvety texture, keeps them moist, and helps the sauce adhere.
Before You Begin
Serve with steamed white rice.
Instructions
- Whisk 1/2 cup broth, soy sauce, 2 teaspoons cornstarch, and chili-garlic sauce together in bowl; set aside. Toss pork, 1 tablespoon oil, and remaining 1 tablespoon cornstarch together in separate bowl. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes; transfer to plate. Repeat with 2 teaspoons oil and remaining pork.
- Add remaining 2 teaspoons oil and snap peas to now-empty skillet and cook until spotty brown, about 2 minutes. Add remaining 1/2 cup broth and cook, covered, until snap peas are just tender, about 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
- Whisk soy sauce mixture to recombine and add to skillet along with pork and any accumulated juices. Cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Stir in peanuts. Serve.
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