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Ginger Pork Stir-Fry with Snow Peas and Brown Rice
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound pork tenderloin, sliced into thin strips
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons canola oil
  • 2 cups snow peas, trimmed
  • 4 cups cooked brown rice
  • 2 green onions, thinly sliced

Instructions
 

  • Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the pork strips and cook for 4 to 5 minutes, stirring often, until the meat is browned and cooked through. Remove the pork to a plate and set aside.
  • Add the remaining tablespoon of oil to the skillet. Stir in the grated ginger and minced garlic and cook for 30 seconds until fragrant. Add the snow peas and cook for 2 to 3 minutes, stirring frequently, until they turn bright green but stay crisp.
  • Return the pork to the skillet. Pour in the soy sauce and stir everything together for 1 minute so the sauce coats the meat and vegetables evenly.
  • Spoon the brown rice into four bowls. Divide the stir-fry over the rice and top each serving with sliced green onions.

Notes

Slice the pork while it is still slightly firm from the fridge so the strips stay neat during cooking. If the snow peas look extra thick, give them a quick 30-second blanch in boiling water first to keep their color bright. Leftovers reheat well in a skillet with a splash of water to loosen the sauce, though the rice is best stored separately to avoid becoming soggy.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Knife, Cutting Board