Pork, Mushroom, and Snow Pea Stir Fry

Lately I’ve started experimenting with several different asian sauces and condiments. The complexity of flavors you can get from some of these sauces can add alot of oomph (is that a word?) to almost any dish. This recipe uses soy sauce, hoisin sauce, and chili-garlic paste. We always keep a bottle of soy sauce in the refrigerater for marinades and sauces. Mix the saltiness of the soy sauce with something sweet like molasses or brown sugar and you have a killer marinade for salmon.  If you’re watching your sodium be careful of soy sauce. One tablespoon of regular soy equals almost half of your daily sodium requirement. Stick to the low sodium varieties. Hoisin sauce usually contains a mix of soybean paste, garlic, vinegar, and various spices such as chili peppers. It has an interesting sweetness that can be a little overwhelming if you use too much. Chili-garlic paste is a blend of ground garlic and chili peppers. It has a tangy bite to it and a little heat, which goes great on meat, veggies, and in stir fries. All of these can be found in the international food aisle of most grocery stores.

I used pork tenderloin for this recipe because that’s what I had on hand. Feel free to substitute loin chops or even lean beef cuts like flank steak. Use a large skillet (or wok) so your meat and veggies will stir fry and not steam.

Pork, Mushroom, and Snow Pea Stir-Fry

Ingredients
1 pd pork tenderloin, cut into 1/4 inch thick strips
1 tbls Asian sesame oil
1 tbls grated ginger
8 oz sliced mushrooms
1 bunch green onions diced and divided
1 8 oz package snow peas
1 cup chopped fresh cilantro leaves, divided
3 tablespoons hoisin sauce
2 tbls low sodium soy sauce
2 teaspoons chili-garlic paste
1/4 tsp five spice powder
salt and pepper

Instructions
1. Heat large skillet over medium high heat
2. Sprinkle pork with salt and pepper.
3. Add ginger and mushrooms to skillet and stir fry until mushrooms are tender, about 3 minutes.
4. Add pork to skillet and stir-fry until pork is cooked until pink in center, about 1 minute.
5. Add peas, half green onions, and half cilantro. Stri-fry about 1 minute.
6. Stir in hoisin, soy sauce, chili-garlic paste, and five spice powder.Saute until peas are tender crisp.
7. Transfer to plate and sprinkle with remaining cilantro and green onions.

This recipe is adapted from bon appetit October 2010

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