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Pork With Sugar Snap Peas

By: Erin Anderson

"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."

Rate/Review | Read Reviews (17)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.

Footnotes

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.