peppery hoisin pork & pea stir-fry
Sugar snap peas are brilliant to stir-fry as they give such a wonderful crunch so take care not to overcook them. The small amount of vinegar in the recipe will make the sugar snap peas turn a slightly olive color so if you want to return their vibrancy, leave the vinegar out of the recipe.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Chinese
- 1/4 cup hoisin sauce
- 2 tablespoons oyster sauce
- 1 to 2 tablespoons sambal oelek
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon freshly ground pepper, plus extra 1/2 to 1 teaspoon, optional
- 2 tablespoons coconut oil
- 1 1/2 lbs thinly sliced pork such as pork shoulder (butt), tenderloin, center cut (750g)
- 4 garlic cloves, minced
- 2 tablespoons finely grated ginger
- 8 oz sugar snap peas, trimmed (250g)
- 1 medium onion, peeled & cut into wedges
- steamed jasmine rice, to serve
Combine hoisin sauce, oyster sauce, sambal, sugar, vinegar & 1 teaspoon of pepper in a small bowl; set aside.
Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Cook pork for 3 to 5 minutes, in two or three batches until browned. Remove from wok & set aside.
Add a little more oil if necessary. Add garlic, ginger & peas. Stir-fry 2 to 3 minutes until peas are turning bright green.
Add the onion, remaining pepper & pork; stir-fry until combined.
Pour in sauce mixture; Stir-fry for 1 to 2 minutes or until pork is hot & cooked. Serve with rice. Serves 4 to 5.