peppery hoisin pork & pea stir-fry
Sugar snap peas are brilliant to stir-fry as they give such a wonderful crunch so take care not to overcook them. The small amount of vinegar in the recipe will make the sugar snap peas turn a slightly olive color so if you want to return their vibrancy, leave the vinegar out of the recipe.
- 1/4 cup hoisin sauce
- 2 tablespoons oyster sauce
- 1 to 2 tablespoons sambal oelek
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon freshly ground pepper, plus extra 1/2 to 1 teaspoon, optional
- 2 tablespoons coconut oil
- 1 1/2 lbs thinly sliced pork such as pork shoulder (butt), tenderloin, center cut (750g)
- 4 garlic cloves, minced
- 2 tablespoons finely grated ginger
- 8 oz sugar snap peas, trimmed (250g)
- 1 medium onion, peeled & cut into wedges
- steamed jasmine rice, to serve
Combine hoisin sauce, oyster sauce, sambal, sugar, vinegar & 1 teaspoon of pepper in a small bowl; set aside.
Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Cook pork for 3 to 5 minutes, in two or three batches until browned. Remove from wok & set aside.
Add a little more oil if necessary. Add garlic, ginger & peas. Stir-fry 2 to 3 minutes until peas are turning bright green.
Add the onion, remaining pepper & pork; stir-fry until combined.
Pour in sauce mixture; Stir-fry for 1 to 2 minutes or until pork is hot & cooked. Serve with rice. Serves 4 to 5.