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Lemon pork and snap pea stir fry

4
Points®
Total Time
22 min
Prep
12 min
Cook
10 min
Serves
4
Difficulty
Easy
This easy dinner is a great addition to your weeknight rotation, as it’s ready in less than 25 minutes. It combines lean pork with tart bursts of lemon as well as fresh sugar snap peas. When stir-frying, the key is to have all your ingredients prepared and ready to go before you start cooking. It’s a fast cooking method that requires your constant attention. The wine adds a complexity and depth to this recipe. Both sauvignon blanc and pinot grigio are great dry varieties for cooking. You can also add red pepper flakes to give the dish a touch of heat. Serve this saucy dish with rice to complete the meal.

Ingredients

Uncooked lean pork tenderloin

¾ pound(s), trimmed, quartered lengthwise, and cut into 1/4-inch slices

White wine

2 Tbsp, dry variety

Canola oil

2 Tbsp

Jarred minced garlic

1 Tbsp

Cornstarch

2 tsp

Table salt

1 tsp

Reduced sodium chicken broth

3 Tbsp

Red onion

½ cup(s), sliced

Sugar snap peas

2 cup(s), whole, trimmed

Black pepper

¼ tsp

Fresh basil

2 Tbsp, chopped

Lemon zest

1½ tsp, grated

Fresh lemon juice

3 Tbsp

Instructions

  1. Combine pork, 1 tablespoon wine, 1 teaspoon oil, garlic, cornstarch, and ½ teaspoon salt in medium bowl and toss to coat. Set aside.
  2. Stir together broth and remaining 1 tablespoon wine in small bowl. Set aside.
  3. Heat large deep skillet or wok over medium-high heat until a drop of water sizzles on it. Add 1 tablespoon of remaining oil to skillet. Add onion and stir-fry 10 seconds. Push onion to side of pan. Add pork mixture to skillet, arranging pork in single layer. Cook without stirring 1 minute; then stir-fry until pork is no longer pink, about 1 minute longer.
  4. Add remaining 2 teaspoons oil to skillet. Add sugar snap peas and stir-fry until bright green, about 30 seconds. Add reserved broth mixture, pepper, and remaining ½ teaspoon salt to skillet and stir-fry until pork is cooked through, 1–2 minutes. Remove from heat and stir in basil and lemon zest and juice.
  5. Serving size: 1 cup

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