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Pork With Sugar Snap Peas
SUBMITTED BY:
Erin Anderson
PHOTO BY:
Audra
"Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture."
RECIPE RATING:
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(10)
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pound pork tenderloin, cut into 1/4-inch-thick slices
2 garlic cloves, minced
2 teaspoons olive or canola oil
10 ounces fresh or frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar or distilled vinegar
1 tablespoon molasses
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Hot cooked rice
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DIRECTIONS
In a nonstick skillet, stir-fry pork and garlic in hot oil for 6 minutes or until meat is no longer pink. Remove from skillet. In same pan, cook the peas in soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve over rice.
FOOTNOTE
Nutritional Analysis: One serving (1 cup stir-fry, calculated without rice) equals 226 calories, 6 g fat (2 saturated fat), 67 mg cholesterol, 513 mg sodium, 10 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
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REVIEWS
Reviewed on Oct. 23, 2007 by Alexandra W
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Alexandra W
Oct. 23, 2007
So good! I received rave reviews. I didn't have any sugar snap peas on hand so replaced them with a large green pepper, julienned. I had to add a bit more soy sauce because it was a bit too dry, but otherwise was delicious.
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1 user found this review helpful
So good! I received rave reviews. I didn't have any sugar snap peas on hand so replaced them...
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Reviewed on Sep. 30, 2007 by
KRAEZDAY
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KRAEZDAY
Sep. 30, 2007
I love the taste, and it's so easy to make. Highly recommended, great weeknight dish!
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1 user found this review helpful
I love the taste, and it's so easy to make. Highly recommended, great weeknight dish!
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Reviewed on May 29, 2007 by Karen_O
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Karen_O
May 29, 2007
This is an excellent stir-fry! It is simple and quick with excellent flavor. I think next time I'll add some water chestnuts for some crunch. This recipe could easily be done with broccoli, too. We'll definitely be having this again. Thanks!
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1 user found this review helpful
This is an excellent stir-fry! It is simple and quick with excellent flavor. I think next...
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Reviewed on Jun. 23, 2008 by atboyle1
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atboyle1
Jun. 23, 2008
Very good and fairly easy to prepare. I found the dish to be a little salty but could be because I seasoned the pork with Tony Chachere's and sea salt before cooking. I would definitely make it again and my husband raved about it!
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0 users found this review helpful
Very good and fairly easy to prepare. I found the dish to be a little salty but could be...
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Reviewed on May 30, 2008 by
Caroline C
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Caroline C
May 30, 2008
Apart from the fact I was a bit heavy-handed with the ginger, this was a nice meal - quick, easy and pretty healthy. The only thing I did different was to add more red pepper flakes. Not bad at all. Thanks!
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0 users found this review helpful
Apart from the fact I was a bit heavy-handed with the ginger, this was a nice meal - quick,...
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Reviewed on May 23, 2008 by Kristie C
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Kristie C
May 23, 2008
This recipe was wonderful! We all loved it. I made it twice, the first time with a wee-bit too much ginger, but it was still excellent. As someone else said, we too used pork loins sliced in strips and it came out great. We also added other fresh veggies such as carrots, peppers, broccoli, bok choy, and mushrooms. For this we doubled the amount of ingredients to make the sauce so that there would be enough to coat the veggies. It came out phenomenally!!
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0 users found this review helpful
This recipe was wonderful! We all loved it. I made it twice, the first time with a wee-bit too...
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Reviewed on Feb. 23, 2008 by bmattie
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bmattie
Feb. 23, 2008
This was great
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0 users found this review helpful
This was great
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Reviewed on Feb. 22, 2008 by
MommaNott
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MommaNott
Feb. 22, 2008
This is now our favorite dinner! I did tweak it a little in order to make it quicker. I sliced pork chops instead of the pork loin. I used a 16 oz bag of frozen sugar snap pea stir fry veggie(no need to defrost!). I also doubled the sauce recipe, but put in 2 Tbsp vinegar and 2 Tbsp chicken broth. Also added a little cornstarch to thicken it.
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0 users found this review helpful
This is now our favorite dinner! I did tweak it a little in order to make it quicker. I sliced...
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Reviewed on Feb. 14, 2008 by
Audra
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Audra
Feb. 14, 2008
Very good. I made this tonight for mine and my husbands Valentines dinner and we loved it. Next time I am adding more veggies and doubling the soy sauce, vinegar..etc..to make more sauce to cover the extra veggies :) Thanks for the recipe. A keeper for sure.
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0 users found this review helpful
Very good. I made this tonight for mine and my husbands Valentines dinner and we loved it....
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Reviewed on Jan. 22, 2008 by
Kate2U
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Kate2U
Jan. 22, 2008
Very tasty and easy to fix. I was a little skeptical about molasses in a stir-fry recipe, but it worked!
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0 users found this review helpful
Very tasty and easy to fix. I was a little skeptical about molasses in a stir-fry recipe, but...
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