Sugar Snap Peas and Pork Stir Fry
A classic vegetable and pork stir fry that's sure to please.
Equipment
- 1 Frying Pan with Lid
Ingredients
Stir Fry Ingredients
- ½ lb Pork Loin aka pork chops
- 1 cup Sugar Snap Peas fresh, in-pods
- ½ cup Sliced Baby Bella Mushrooms
- 1 Onion Sliced
- 1 jar Water Chestnuts
Stir Fry Sauce
- ¼ cup Hoisin Sauce
- ¼ cup Soy Sauce
- ½ tsp Red Pepper Flakes
- 2 tbsp Rice vinegar
- 1 tbsp Lemon Juice
- 2 tsp Honey
- 2 tsp Corn Starch
- ½ tsp Ginger
- 1 tsp minced garlic
Instructions
- Start by slicing your pork loin into thin strips. I started with pork chops and thin sliced those.Heat a skillet to medium high heat, and drizzle a splash of oil into the pan. Then fry the pork until browned and cooked through. Remove the pork and set aside.
- Drizzle a bit more oil into the pan and add your onions. Cook for a couple minutes until they start to turn golden. Add in the mushrooms and cook for two minutes more. Add the water chestnuts and cook for two more minutes. Then add the sugar snap peas and cook for two more minutes.
- Add the pork back to the pan. Combine the sauce ingredients and pour the sauce over top. Stir the pan well, and allow it to reach a steady simmer. Then cover the pan and let it simmer for two more minutes. Serve with rice and enjoy :)
Notes
Calories are for 4oz of pork and stir fry ingredients, not including rice.