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Stir-Fried Pork and Vegetables


Yield

Makes 4 servings

Ingredients

1 pound boneless lean pork loin or tenderloin roast
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 tablespoons peanut or vegetable oil, divided
1 jar (7 ounces) baby corn, rinsed and drained
6 ounces (2 cups) fresh snow peas or 1 package (6 ounces) thawed frozen snow peas, cut into halves, if large
1/2 cup stir-fry sauce
Hot cooked rice or Chinese egg noodles (optional)

Preparation

  1. Cut pork across the grain into 1/4-inch slices; cut each slice into 1-1/4X1/4-inch strips. Toss pork with garlic and ginger in small bowl.
  2. Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add pork mixture; stir-fry 3 minutes or until pork is no longer pink. Remove and reserve.
  3. Heat remaining 1 tablespoon oil in wok. Add corn and snow peas; stir-fry 3 minutes for fresh or 2 minutes for frozen snow peas or until crisp-tender and corn is hot. Add stir-fry sauce; stir-fry 30 seconds or until sauce boils.
  4. Return pork along with any accumulated juices to wok; heat through. Serve over rice, if desired.

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