A sweet and spicy stir fry made with leftover Herb Roasted Pork Tenderloin and a variety of peas.
This is my third and final new meal from the same pork tenderloin. Stir fries are a staple in my house because they cook up quick and are relatively inexpensive. I wanted to do something a little different from my usual stir fry so when I saw beautiful sugar snap peas and snow peas, at my local market, I knew I had to use them. I also like the sound of pork and peas and the color is great. The peas make this dish super simple too. No need to chop just wash and add them to the stir fry. Young sugar snap and snow peas do not even need to be trimmed and stringed; but if they are a little older just snap off the ends and pull off the strings along the seams because they can be a little tough.
Pork and Peas Stir Fry
2 Tbsp garlic, minced
2 Tbsp ginger, minced
1 onion, sliced
1/2 pound sugar snap peas
1/2 pound snow peas
Leftover Herb Roasted Pork Tenderloin, cut into bite sized pieces
1 Tbsp Hoisin sauce
1 Tbsp Sriracha
2 Tbsp Soy Sauce
Honey to taste
Mix together the sauce ingredients and set aside.
Meanwhile wash and string the peas (if necessary) and prepare the other ingredients.
Heat a large saute pan (or wok) over medium high heat. Add about 1 Tbsp vegetable, peanut, or canola oil to the pan and swish around.
Add the ginger and garlic, stirring constantly, until fragrant. Then add the onion and peas cooking until tender crisp. Add the pork and sauce and stir until everything is coated and pork is reheated.
Remove from heat and serve with rice.
Makes 2 servings.
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