Lately my weekday lunches have consisted of this, or this, or this. These are all great dishes, but I was looking for something different this week. I need to incorporate more carbs and fiber into my diet so serving this with brown rice was a natural option. The original recipe didn't include snap peas, but I wanted to add some more green in this dish and also make it more spring-like. The markets are full of great snap peas which add great crunch and a slightly sweet flavor. I don't cook with them often, but they also make a great snack. I'm always on the lookout for recipes for work lunches so if you have anything you think I should try, leave it in the comments.
Stir-Fried Pork with Leeks and Snowpeas
(Adapted from Saveur)
*Note: Next time I'll probably use slightly less oil than what is called for below. If you use low-sodium soy sauce, you may need to add more to punch up the flavor. Also, a pinch of red pepper flakes would be great here.
Makes about 3 servings
10 ounces pork butt, frozen for 20 minutes and cut into 2-inch by 1/8-inch strips
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
3 cloves garlic, minced
2 tablespoons canola oil, divided
1 leek, white and pale green parts only, cut diagonally into 1/4-inch thick pieces
2 cups sugar snap peas, washed, trimmed, and cut into 1/2-inch thick pieces
In a medium bowl, combine the sliced pork, sesame oil, soy sauce, cornstarch, sugar, and half of the minced garlic. Let sit for 15 minutes.
Heat a large wok or skillet over high heat until the wok begins to smoke. Add 1 tablespoon of the canola oil around the edge of the pan and swirl to coat the bottom and the sides. Add the leeks and snap peas and cook, stirring constantly until the leeks are fragrant, about 1 minute. Transfer to a plate and set aside.
Add the remaining oil around the edge of the wok, swirling to coat the bottom and sides. Add the pork mixture and remaining garlic and cook, stirring constantly until the pork is browned, about 2 minutes.
Add the leeks and snap peas to the wok and cook, stirring often until tender and the mixture is combined, about 1 minute. Serve with rice.