John Myers
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Pork with Sugar Snap Peas
The perfect pork with sugar snap peas recipe with a picture and simple step-by-step instructions.
Marinade:
- 2 tablespoon Teriyaki sauce
- 3 tablespoon Rice wine or sherry
- 1 tablespoon Soy sauce
Vegetables:
- 500 g Sugar snap
- 1 Chicory
- 3 Spring onions
- 3 Garlic cloves
- 1 piece Ginger
- 1 Cup Cranberries
- Ground lemongrass
- Sweet and sour plum sauce
- Sesame oil
- Food starch
- Prepare a marinade from the ingredients, add the shredded meat and stir well. Let it steep for about 1 hour.
- In the meantime, wash the snow peas and cut them in half. Wash the chicory, cut in half, remove the stalk and cut into coarser strips. Clean, wash and cut the spring onions into strips. Peel the garlic cloves and ginger and cut into small cubes.
- Heat some sesame oil in a pan and fry the vegetables, garlic and ginger over medium heat and deglaze with a little water. Let simmer until the sugar snap peas are done and take the vegetables out of the pan.
- Lightly fry the pickled meat in the pan with sesame oil, add the marinade, the stewed vegetables and the cranberries. Season with ground lemongrass and the plum sauce and let everything steep a little longer. If necessary, add a little more water and thicken everything lightly with a little mixed cornstarch.
- There was also basmati rice.
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