Pork Stir-Fry with Peppers, Carrots, and Sugar Snaps

By Marge Perry & David Bonom

You can have this tasty, crowd-pleasing meal on the table in a jiffy. Serve it over rice and it makes a complete, well-balanced meal in well under 30 minutes.

  • Cuisine: Chinese
  • Course: Dinner


  • 1 pound boneless pork loin, cut into 1 1/2 inch wide x 1/2-inch strips
  • 3 tablespoons lower sodium soy sauce, divided
  • 1 tablespoon oyster sauce
  • 1 tablespoon fresh lime juice
  • 3 tablespoons canola oil
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, minced
  • 3 scallions, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into matchsticks
  • 2 medium carrots, cut into matchsticks
  • 8 ounces sugar snap peas, strings removed if necessary
  • 1 tablespoon chopped fresh cilantro
  • 2 cups hot cooked white rice


  1. Combine the pork, 1 tablespoon soy sauce and cornstarch in a medium bowl, mix well. Combine the remaining 2 tablespoons soy sauce, oyster sauce, and lime juice in a separate bowl
  2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the pork and cook, stirring often, until lightly browned and cooked through, 2-3 minutes. Transfer pork to a plate and reserve.
  3. Return skillet to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, and scallions