Serves 4
Prep Time: 20 minutes
Cook Time: 7 minutes
Ingredients:
- 3/4 pound boneless pork
- Marinade:
- 2 teaspoons Chinese rice wine or dry sherry
- 1 teaspoon soy sauce
- Pinch of salt and pepper
- Sauce:
- 2 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 4 tablespoons water or chicken broth
- Other:
- 3 1/2 tablespoons oil for stir-frying, or as needed
- 2 slices ginger
- 6 ounces fresh snow peas
- 1/4 teaspoon chile paste, optional
Preparation:
Cut the pork into 1/2-inch cubes. Add the marinade ingredients and marinate the pork for 20 minutes.
In a small bowl, mix together the hoisin sauce, soy sauce and water. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok.
Heat 1 1/2 tablespoons oil in the wok. Add the ginger and stir-fry until aromatic (about 30 seconds). Add the snow peas. Stir-fry for 1 minute. Season with salt, sugar or soy sauce if desired, and stir-fry for 1 more minute.
Push the snow peas up to the sides of the wok. Add the sauce in the middle. Heat briefly, then mix in with the snow peas. Add the pork back into the wok. Stir in the chile paste if using. Cook for another 30 seconds and serve hot.
In a small bowl, mix together the hoisin sauce, soy sauce and water. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok.
Heat 1 1/2 tablespoons oil in the wok. Add the ginger and stir-fry until aromatic (about 30 seconds). Add the snow peas. Stir-fry for 1 minute. Season with salt, sugar or soy sauce if desired, and stir-fry for 1 more minute.
Push the snow peas up to the sides of the wok. Add the sauce in the middle. Heat briefly, then mix in with the snow peas. Add the pork back into the wok. Stir in the chile paste if using. Cook for another 30 seconds and serve hot.
