Speedy Ginger Pork Stir-Fry with Sugar Snap Peas and Corn

Quick and delicious stir-fry with ginger-marinated pork, tender sugar snap peas, and corn in a savory oyster-soy sauce. Ideal for a speedy, flavorful meal.

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Step 1

Bring 1.5 cups water (dbl for 4 ppl) to a boil in a medium pot. Meanwhile, peel, then finely grate 0.5 tbsp ginger (dbl for 4 ppl). Trim snap peas. Peel, then mince or grate garlic. Finely chop chili, removing seeds for less heat.

Step 2

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then half the pork. Cook, stirring occasionally, until golden and cooked through, 1-2 min per side. Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining pork.

Step 3

Pat pork strips dry with paper towels, then cut into 2-inch pieces. Combine garlic, ginger, and sesame oil in a large bowl. Add pork strips and stir to coat. Set aside.

Step 4

Add corn kernels and snap peas to the same pan. Cook, stirring often, until snap peas are tender-crisp, 4-5 min. Remove pan from heat. Add oyster-soy sauce, pork, 1 tsp sugar and 0.25 cup water (dbl both for 4 ppl). Stir together, until warmed through, 1-2 min. Season with salt and pepper.

Step 5

Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

Step 6

Fluff rice with a fork and season with salt. Divide rice between bowls, then top with stir-fry. Sprinkle 0.5 tsp chopped chili over each plate.