Honey Garlic Pork Stir Fry with Snap Peas

• 1 lb pork tenderloin, thinly sliced
• 2 cups snap peas
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1/2 teaspoon crushed red pepper flakes
• 2 green onions, sliced
• 1 tablespoon fresh ginger, minced
• Salt to taste
• Black pepper to taste
• 1/4 cup chicken broth

Steps

1. 1 In a small bowl, mix soy sauce, honey, garlic, cornstarch, and chicken broth to create the sauce.
2. 2 Heat oil in a large skillet or wok over medium-high heat.
3. 3 Season pork with salt and pepper, then stir-fry for 4-5 minutes until browned.
4. 4 Push pork to one side and add snap peas, ginger, and red pepper flakes to the skillet, stir-frying for 2-3 minutes until tender-crisp.
5. 5 Combine pork and vegetables, pouring the sauce over everything.
6. 6 Cook for another 2 minutes until sauce thickens.
7. 7 Stir in green onions.
8. 8 Serve immediately.

Equipment

• large skillet or wok
• spatula

Variations

• Add diced bell peppers for extra crunch and color.
• Substitute pork with tofu for a vegetarian option.

Substitutions

• If pork isn't your thing, chicken or shrimp work just as well.
• Use rice vinegar or lime juice in place of some of the honey for a tangy twist.

Pairings

• Steamed jasmine rice
• Egg rolls
• Asian sesame slaw

Nutrition

Tips

• Slice the pork against the grain for maximum tenderness.
• Ensure your skillet is hot before adding the pork to achieve a nice sear.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat on the stovetop with a splash of broth to revive the sauce.

Serving Suggestions

• Serve over steamed jasmine rice or with a side of egg rolls.
• Pair with a crisp Chardonnay or an icy glass of lemonade.

FAQ