Pork Stir-Fry with Snow Peas and Brown Rice

Ingredients

• lean pork strips 4.5 oz
• snow peas 1 cup
• brown rice, cooked 1/2 cup
• soy sauce, low sodium 1 tbsp
• olive oil 1 tsp

Method

1. Prepare Ingredients. Measure out all ingredients. Rinse the snow peas under cold water and trim the ends if needed. If your pork strips are not pre-cut, slice lean pork into thin strips about 1/2 inch wide for quick cooking.
   Tip: Dry the pork strips with paper towels to help them brown better during cooking.
2. Heat the Pan and Oil. Place a large non-stick skillet or wok on medium-high heat. Add 1 teaspoon of olive oil and let it heat until shimmering but not smoking.
   Tip: Use a high smoke point oil like olive oil and avoid overcrowding the pan to get a good sear on the pork.
3. Cook Pork Strips. Add the lean pork strips to the hot pan in a single layer. Let them cook undisturbed for about 2 minutes to brown on one side. Then stir or flip and cook for another 2 minutes until pork is cooked through and no longer pink inside.
   Tip: Avoid stirring too frequently so the pork can brown nicely and develop flavor.
4. Add Snow Peas and Soy Sauce. Add the snow peas to the pan with the pork. Pour in 1 tablespoon of low sodium soy sauce. Stir everything together and cook for another 3 minutes until the snow peas are bright green and tender-crisp.
   Tip: Cooking snow peas briefly keeps their crunch and nutrients intact.
5. Warm Brown Rice. While the stir-fry cooks, warm the cooked brown rice in the microwave or on the stovetop until heated through, about 2-3 minutes.
   Tip: If rice is freshly cooked, fluff it with a fork before serving.
6. Serve. Divide the warm brown rice evenly among plates. Top with the pork and snow pea stir-fry. Serve immediately for best flavor and texture.
   Tip: Garnish with chopped green onions or sesame seeds if desired for extra flavor.

Pro tips

• Pat pork dry before cooking to ensure better browning.
• Cook pork in batches if needed to avoid overcrowding the pan and steaming the meat.