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Snow Peas with a Hint of Pork

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  50 Minutes
  Serves 4
The bright-green pea pods should retain a little crispness when stir-fried. To prepare, wash them thoroughly, then work your way through the pile one by one, snapping off the stem end and pulling off the string that runs along the edge.
RECIPE INGREDIENTS
1 tablespoon Chinese cooking wine, dry white wine or dry sherry
1 tablespoon soy sauce
1/4 pound boneless pork tenderloin, shoulder or butt, thinly sliced
1/2 pound snow peas
1 tablespoon peanut oil or vegetable oil
3 scallions, cut into 1/2-inch lengths
2 garlic cloves, minced
1/2 cup chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon cornstarch mixed with 1 teaspoon cold water
DIRECTIONS
In a small bowl, combine the wine and soy sauce. Add the pork and stir to coat. Let stand at room temperature for at least 30 minutes and up to 1 hour.


In a medium saucepan of boiling water, cook the snow peas until bright green, about 1 minute. Drain, refresh under cold running water and drain again


Set a large wok over high heat until very hot. Add the oil and swirl to coat. When the oil is hot, add the scallions and garlic and stir-fry for 30 seconds. Add the pork and any remaining marinade and stir-fry until the meat changes color, 1 to 2 minutes. Add the snow peas and stir-fry for 30 seconds, then add the broth, sugar and salt. Cover and cook for 1 minute. Add the cornstarch mixture and cook, stirring occasionally, until the sauce thickens, 1 to 2 minutes.


Remove from the heat, transfer to a platter and serve hot.


WINE RECOMMENDATION:


Stir-fried pork and scallions add a rich flavor to this dish that's easily balanced by the round, fruity smoothness of a California Chardonnay. Among the possibilities, consider the 1996 Trefethen or the 1996 Kistler Sonoma.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pork on the Side
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 120
Fat. Total: 5g
Fiber: 3g
Carbohydrates, Total: 11g
Sodium: 588mg
% Cal. from Fat: 38%
Cholesterol: 18mg
Protein: 10g
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