Stir-Fried Pork with Sugar Snap Peas

Makes 6 servings

* 1 lb (450 g) pork tenderloin, cut into 1/2-inch (1.3-cm) cubes

* 3 green onions, thinly sliced (white and green parts kept separate)

* 3 cloves garlic, minced

* 1-inch (2.5-cm) piece fresh ginger, peeled and minced

* 1 tbsp (15 mL) soy sauce

* 2 tsp (10 mL) sugar

* 2 tsp (10 mL) cornstarch

* 1 tsp (5 mL) dry sherry OR Shaoxing rice cooking wine (available in Chinese groceries)

* 1 tsp (5 mL) sesame oil

* 5 tbsp (75 mL) peanut oil

* 1 lb (450 g) sugar snap peas OR snow peas, stringed

* Salt and freshly ground black pepper

* 1 tbsp (15 mL) hoisin sauce

* Hot cooked jasmine rice for serving, optional

1. Toss pork with onion whites, half the garlic, half the ginger, soy sauce, sugar, 1 tsp (5 mL) of the cornstarch, sherry and sesame oil. Marinate at room temperature for 15 minutes. Mix remaining cornstarch with 2 tbsp (30 mL) water.

2. Heat a large skillet or wok over high heat. Add 1 tbsp (15 mL) of peanut oil and heat. Add sugar snap peas and remaining garlic and ginger; stir-fry until sugar snaps are bright green but still crisp, about 1 minute.

(If peas are still tough, add a spoonful of water, cook for a minute longer.) Season with salt and pepper, pour into large bowl.

3. Heat skillet over high heat again, add 2 tbsp (30 mL) oil. Add half the pork mixture, season with salt and pepper, stir-fry until lightly brown, about 2 minutes.

Add first batch of pork to sugar snaps. Repeat with rest of oil and pork. Return sugar snaps and pork to pan.

Add hoisin and cornstarch mixture. Cook until juices thicken, about 1 minute. Mound stir-fry on a platter or divide among 4 plates, scatter scallion greens over top. Serve with rice, if desired.

Approximate nutrition per serving (without rice): 250 calories, 15 g fat, 18 g protein, 11 g carbohydrates, 2 g fibre