Pork and Sugar Snap Pea Stir Fry
You know my love for stir-fry’s. They are so easy you can easily customize with what you have in your fridge or your favorite ingredients. This recipe is another keeper to keep on hand for an easy go to dinner.
Lets start off with the base
I like to always have a base of rice or cauliflower rice to go along with my stir fried veggies and meat. If using white rice I like to use jasmine or basmati, if I am making brown rice I always cook double or triple the amount that I need and freeze the extra (it takes much longer to cook so why not prep for another meal and have some cooked and on hand for what you forget or need a quick dinner side. I also always buy the big bag of frozen rice cauliflower at Costco as an easy low carb and extra veggie quick side. You literally just throw them in the microwave or sauté in a frying pan for a few minutes to heat it up and its ready to go.
Now let talk about the meat
I use pork in this recipe and I get mine from Butcher Box to ensure it is humanely raised, fed a vegetarian diet, and no antibiotics are given. If you don’t like pork you can sub any meat of your choice just adjust cooking time based on the protein source. Some ideas you could easily use chicken, flank steak, and shrimp. Or you can omit the meat completely if you are a vegetarian. I would just suggest adding some chickpeas, or tofu for a protein source.
Now my favorite part the veggies
I only used snap peas for the recipe but you can easily use your favorite veggie or veggies in this dish. You could do broccoli, carrots, cabbage, zucchini, bok choy, I mean the list can go on and on. When it comes to stir fry’s I honestly use whatever needs to get used up in my fridge most of the time. Chop it up add a protein and some sauce and you have a meal easy peasy. The more variety of vegetables that you use the more nutrients you are getting from your meal.
Sauce
If you like your stir frys extra saucy double the sauce ingredients. I always keep ginger and garlic cloves in my freezer for recipes. Just use a microplane to grate the amount of ginger you need and a garlic press to mince your frozen garlic right into your pan. If you don’t like coconut aminos you can use gluten free soy sauce, or liquid aminos. I like to use a good quality chicken bone broth. Make sure that you use a chicken broth you like. I get mine either from Costco or Thrive Market.
Pork and Snap Pea Stir Fry
Ingredients
- 1 cup chicken broth
- 2 tbsp coconut aminos
- 5 tsp arrowroot powder
- 1 tbsp coconut sugar
- 1 tbsp Asian chili garlic sauce
- 1 12-16 oz pork tenderloin cut into strips
- 3 tbsp avocado oil
- 1 12 oz sugar snap peas strings removed
- 1 tbsp ginger minced
- 1/2 cup roasted cashews chopped coarse
- 2 garlic cloves minced
Instructions
- Whisk 1/2 cup broth, aminos, 2 tsp arrowroot powder, coconut sugar and chili garlic sauce together in a bowl; set aside. Toss pork, 1 tbsp oil, and remaining 1tbsp arrowroot powder in separate bowl. Heat 2 tsp oil in 12 inch skillet over medium-high heat until just smoking. Brown half of pork, 3-5 minutes; transfer to plate and set aside. Repeat with remaining pork.
- Add remaining 2 tsp oil and sugar snap peas to now empty skillet and cook until spotty brown, about 2 minutes. Add remaining 1/2 cup broth and cook, covered until snap peas are jut tender, about 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
- Whisk sauce mixture to recombine and add to skillet along with pork and any accumulated juices. Cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in nuts. Serve with rice or cauliflower rice.
