Stir-Fried Ginger Pork and Sugar Snap Peas

Name: Stir-Fried Ginger Pork and Sugar Snap Peas
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 pound pork tenderloin (sliced into thin strips); 8 ounce sugar snap peas (trimmed); 1 red bell pepper (large, thinly sliced); 3 tablespoon tamari soy sauce (gluten-free); 1 tablespoon sesame oil (toasted); 1 tablespoon fresh ginger (freshly grated); 3 clove garlic (minced); 1 package jasmine rice pouch (pre-cooked microwave pouch); 2 green onions (thinly sliced); 0.5 teaspoon kosher salt

Tender strips of pork tenderloin flash-cooked with crisp sugar snap peas and sweet bell peppers in a ginger-tamari sauce.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 4
Cuisine: Chinese
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Calorie
High-Protein
Low-Fat
Low-Sodium
Low-Sugar
Low-Saturated-Fat

Ingredients

1.5 pound pork tenderloin (sliced into thin strips)
8 ounce sugar snap peas (trimmed)
1 red bell pepper (large, thinly sliced)
3 tablespoon tamari soy sauce (gluten-free)
1 tablespoon sesame oil (toasted)
1 tablespoon fresh ginger (freshly grated)
3 clove garlic (minced)
1 package jasmine rice pouch (pre-cooked microwave pouch)
2 green onions (thinly sliced)
0.5 teaspoon kosher salt

Instructions

In a small bowl, whisk together the gluten-free tamari soy sauce, freshly grated ginger, minced garlic, and 2 tablespoons of water.
Season the sliced pork tenderloin strips with kosher salt.
Heat 1/2 tablespoon of the sesame oil in a large nonstick skillet or wok over high heat for 1 minute. Add the pork in a single layer and sear for 4 to 5 minutes, stirring once, until browned and cooked to an internal temperature of 145°F. Remove pork to a plate.
Add the remaining 1/2 tablespoon sesame oil, sugar snap peas, and sliced red bell pepper to the hot skillet. Stir-fry for 3 minutes until tender-crisp and bright.
Return the pork to the pan, pour the tamari ginger sauce over everything, and toss continuously for 1 to 2 minutes until glossy and well coated.
Heat the jasmine rice pouch in the microwave for 90 seconds. Plate the warm rice, spoon the stir-fry over top, and scatter with sliced green onions to serve.

Notes

Keep the skillet screaming hot before adding the vegetables to ensure the snap peas stay crisp and bright.

Nutrition (per serving)

Calories: 385
Protein: 46.8 g
Carbohydrates: 26.2 g
Fat: 8.9 g
Fiber: 3.2 g
Sodium: 490 mg
Saturated Fat: 2.2 g
Sugar: 4.5 g
Cholesterol: 110 mg