Stir-Fried Pork With Sugar Snap Peas - cooking recipe

Ingredients

1 lb pork tenderloin, cut into 1/2 inch cubes
3 scallions, thinly sliced (white and green parts kept separate)
3 garlic cloves, minced, divided
1 inch piece fresh ginger, peeled and minced (about 1 1/2 T)
1 tablespoon low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch, divided
1 teaspoon sherry wine or 1 teaspoon shaohsing wine
1 teaspoon dark sesame oil
5 tablespoons peanut oil, divided
1 lb sugar snap pea, stringed
kosher salt & freshly ground black pepper, to taste
1 tablespoon hoisin sauce
hot cooked jasmine rice, for serving (optional)

Preparation

Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
Reheat the empty skillet over high heat and add 2 more T. oil.
Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
Repeat with the rest of the oil and pork.
Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
Serve with rice, if desired.