Stir-Fried Pork with Snow Peas and Carrots Recipe | Yummly
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Stir-Fried Pork with Snow Peas and Carrots

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Stir-Fried Pork with Snow Peas and Carrots

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  • 1 lb. 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 Tbsp. peanut oil (OR other vegetable oil)
  • 1 1/2 Tbsp. garlic (minced)
  • 2 Tbsp. ginger (plus 1 teaspoon, peeled and minced, divided)
  • 1 Tbsp. soy sauce
  • 1/2 lime (juiced)
  • 1/2 cup scallions (optional)
  • 1/4 cup minced chives (optional)
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    1. 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.
    2. When you're ready to cook, have all ingredients ready, including a serving dish and rice, if any.
    3. 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.
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