Pork Stir-Fry with Peppers, Carrots, and Sugar Snaps

By Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



1 pound boneless pork loin, cut into 1 1/2 inch wide x 1/2-inch strips
3 tablespoons lower sodium soy sauce, divided
1 tablespoon oyster sauce
1 tablespoon fresh lime juice
3 tablespoons canola oil
1 tablespoon grated fresh ginger
4 garlic cloves, minced
3 scallions, cut into 1-inch pieces
1 medium red bell pepper, cut into matchsticks
2 medium carrots, cut into matchsticks
8 ounces sugar snap peas, strings removed if necessary
1 tablespoon chopped fresh cilantro
2 cups hot cooked white rice


  1. Combine the pork, 1 tablespoon soy sauce and cornstarch in a medium bowl, mix well. Combine the remaining 2 tablespoons soy sauce, oyster sauce, and lime juice in a separate bowl; reserve.
  2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the pork and cook, stirring often, until lightly browned and cooked through, 2-3 minutes. Transfer pork to a plate and reserve.
  3. Return skillet to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, and scallions; cook, stirring often, 1 minute. Stir in the bell pepper and carrots; cook 1 minute. Add sugar snap peas and cook until bright green, about 2 minute. Add reserved pork and soy sauce mixture, cook, tossing, 1 minute. Remove from the heat and stir in cilantro; serve over rice.