Pork 'n' Pea Pod Stir-Fry
Pork 'n' Pea Pod Stir-Fry is a gluten free and dairy free main course. One portion of this dish contains approximately 29g of protein, 7g of fat, and a total of 301 calories. This recipe serves 3 and costs $4.99 per serving. 17 people were impressed by this recipe. Head to the store and pick up snow peas, red pepper flakes, honey, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a tremendous spoonacular score of 89%. Similar recipes are Pork 'n' Pea Stir-Fry, Hoisin Pork & Snow Pea Stir Fry, and Hoisin Pork and Snow Pea Stir-Fry.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 teaspoons canola oil
2 tablespoons cider vinegar
1 tablespoon cornstarch
1-1/2 teaspoons minced fresh gingerroot
2 teaspoons minced garlic
2 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/3 cup orange juice
1 teaspoon grated orange peel
3/4 pound pork tenderloin, cut into 2-inch strips
1/2 to 1 teaspoon crushed red pepper flakes
1 pound fresh snow peas
Equipment:
bowl
ziploc bags
frying pan
wok
Cooking instruction summary:
Directions 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. 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. 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. Originally published as Pork 'n' Pea Pod Stir-Fry in Quick CookingJuly/August 2005, p46 Nutritional Facts 1-1/3 cups equals 286 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 354 mg sodium, 26 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine the soy sauce, honey, ginger and pepper flakes.
2. 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.
3. Combine the cornstarch, orange juice, vinegar and reserved marinade; stir until blended and set aside.
4. 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.
5. Remove pork and keep warm.
6. 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.
Nutrition Information:
covered percent of daily need
