Stir-Fried Pork with Sugar Snap Peas and Scallions

Servings: 4
Preparation Time: 20 minutes, Start to finish: 30 minutes
Serve with: Soba Noodles
Notes: Feel free to replace the sugar snap peas with a vegetable of your choice. Green beans, snow peas, bell peppers, broccoli florets and cabbage would also work nicely here
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1/4 cup orange juice
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 1/4 pounds pork tenderloin, cut into 1/4-inch pieces
2 tablespoons cornstarch
1/2 teaspoon salt
3 tablespoons vegetable oil
3 cloves garlic, pressed through a garlic press
2 teaspoons minced ginger
1 pound sugar snap peas, trimmed and strings removed
4 scallions, including green tops, cut into one-inch pieces

1.    In a small bowl, combine the orange juice, soy sauce and sugar and set aside.

2.    Toss the pork with the cornstarch and salt. In a wok or large sauté pan, heat 2 tablespoons of the oil until hot but not smoking. Add the pork and cook, undisturbed, for about 2 minutes. Stir and continue cooking until the meat is almost cooked through, about one minute longer. Remove.

3.    Add the remaining 1 tablespoon oil to the pan. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the snap peas and scallions and cook, stirring, until the snap peas are just cooked, about 3 minutes.

4.    Stir in the pork with any juices that may have accumulated. Add the orange juice mixture and continue cooking just until the pork is done and the sauce has thickened slightly, 1-2 minutes longer.


Cold Soba Noodles

Start to finish: 10 minutes
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8 ounces soba noodles
2 scallions, sliced
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame seeds sesame


Cook noodles according to package directions. Drain the noodles in a colander and rinse under cold running water until cool. Transfer to a medium bowl and toss with scallions, oil, soy sauce and sesame seeds.
NOTE:  I'll be transferring mine into the pan while still cooking the stir fry, so our noodles will be hot.