- 1 pound pork tenderloin (OR fresh leg of pork, loin, or shoulder, trimmed of external fat)
- 2 cups snow peas (OR snap peas)
- 1 cup carrots (sliced)
- 2 tablespoons peanut oil (OR other vegetable oil)
- 1 1/2 tablespoons garlic (minced)
- 2 tablespoons ginger (plus 1 teaspoon, peeled and minced, divided)
- 1 tablespoon soy sauce
- 1/2 lime (juiced)
- 1/2 cup scallions
- 1/4 cup minced chives
- Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 30 minutes first). Cut the slices into bite-sized pieces, about the size of a quarter. Trim ends from snow peas (or snap peas) and slice carrots.
- When you're ready to cook, have all ingredients ready, including a serving dish and rice, if any.
- Preheat a wok or a large, heavy skillet over high heat until it begins to smoke. Immediately add half the peanut oil and the pork. Cook, stirring occasionally (not constantly), until the pork browns and loses all traces of pinkness, about 3 minutes. Use a slotted spoon to remove the pork to a bowl, and lower the heat to medium.
- Add the remaining peanut oil to the wok. Swirl it around and add the garlic and 2 tablespoons ginger.
- Stir once or twice. As soon as garlic begins to color--about 15 seconds--return the heat to high and add the carrots and snow peas. Cook, stirring occassionally until vegetables are crunchy-tender.
- Add the pork and stir for 1 minute. Add the remaining ginger, soy sauce and lime juice, stir, turn off the heat, garnish, and serve immediately.