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Categories:
peanut oil pork loin Spanish onion garlic long red chili sugar snap peas light soy sauce sweet sherry orange zest orange juice cornstarch
Viewed: 106 - Published at: 3 years agoIngredients
- 2 tbsp peanut oil
- 2 1/4 lb pork loin, thinly sliced
- 1 None medium Spanish onion, coarsely chopped
- 2 cloves garlic, minced
- 1 None fresh long red chili, finely chopped
- 9 oz sugar snap peas, trimmed
- 1/4 cup light soy sauce
- 1/3 cup sweet sherry
- 2 tsp orange zest
- 2 tbsp orange juice
- 1 tsp cornstarch
Method
- Heat 1 tbsp peanut oil in a wok over high heat. Stir-fry pork, in batches, until browned. Set aside.
- Reduce heat to medium and add remaining oil to wok. Stir-fry onion, garlic and chili until onion softens. Add sugar snap peas and stir-fry until just tender. Return pork to wok along with soy sauce, sherry and orange zest. Whisk together orange juice and cornstarch then add to pan. Stir-fry until sauce thickens slightly.
