Snap Pea and Pork Stir-Fry

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Preparation info

  • Servings:

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Stir-fry is the quintessential leftover dish. You can toss in almost anything, and if your sauce is good (this one is), then you’ll be in fine shape. I highly recommend following this recipe as-is because the veggies included here work really well with the lightly fried pork pieces, but I won’t tell anyone if you substitute some of the veggies for ones you happen to have on hand.

Ingredients

Stir-Fry Sauce

  • ¼ cup soy sauce
  • ¼ cup water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon red pepper flakes
  • 1 bunch thin asparagus
  • 1 3-inch piece fresh ginger
  • 2 large shallots
  • 2 cloves garlic
  • 1 pound (about 3 cups) chopped pulled pork
  • Kosher salt
  • 2 cups sugar snap peas
  • 3 tablespoons vegetable oil
  • 1 red pepper, diced
  • cooked rice for serving

    Method

    1. Whisk together all the ingredients for the sauce. Set aside.
    2. Break or cut off hard ends from asparagus and chop into 1-inch- long pieces. Mince the ginger, shallots, and garlic finely and set aside.
    3. If you’re using pulled pork from the slow cooker recipe, drain off as much liquid as possible from the pork before making this recipe. You want to start with fairly dry pulled pork.
    4. Bring a large pot of water to boil and season well with kosher salt (about 1 tablespoon per gallon of water). Once boiling, add the asparagus and snap peas and cook for 60 seconds. Drain and rinse vegetables under cold water to stop the cooking.
    5. Heat a large wok or skillet over high heat. Once hot, add oil followed by chopped pork. Cook pork over high heat until it starts to turn crispy, about 5 minutes.
    6. Add diced red peppers and continue to cook for another 2 to 3 minutes.
    7. Add garlic, shallot, and ginger to wok and cook for another minute, stirring constantly to make sure these ingredients don’t burn.
    8. Add sauce to the pan and toss to combine. Let sauce reduce for about 30 seconds.
    9. Finally, add blanched vegetables and toss to combine. Serve stir-fry immediately over rice.