A quick and flavorful stir-fry combining tender pork and crisp sugar snap peas, perfect for a weeknight dinner.
Combine the pork slices with the scallion whites, half of the garlic, half of the ginger, soy sauce, sugar, cornstarch, sherry, and sesame oil in a bowl. Let it marinate for 15 minutes.
Marinating the pork enhances its flavor and tenderness.
Mix the remaining cornstarch with 2 tablespoons of water in a small bowl and set aside.
The slurry will help thicken the sauce later.
Heat a large skillet over high heat and add 1 tablespoon of peanut oil. Stir-fry the sugar snap peas with the remaining garlic and ginger until bright green and crisp, about 1 minute. Remove and set aside.
High heat ensures the peas remain crisp and vibrant.
Reheat the skillet and add another tablespoon of peanut oil. Stir-fry half of the marinated pork until browned, about 2 minutes. Remove and repeat with the remaining pork.
Cook in batches to avoid overcrowding the skillet.
Return all the pork and sugar snap peas to the skillet. Add the hoisin sauce and the cornstarch slurry. Stir and cook until the sauce thickens, about 1 minute.
Ensure the sauce coats all the ingredients evenly.
Serve the stir-fry over cooked jasmine rice and garnish with the scallion greens.
Serve immediately for the best taste and texture.
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