Snow Pea Stir Fry with Pork


  • 1/3 cup soy sauce (sodium reduced)
  • 1/3 cup orange juice
  • 1 pound pork tenderloin cut into 1/4 inch thick strips
  • 1 tspn cornstarch
  • 1/2 pound fresh mushrooms, sliced
  • 1 bunch of green onions, sliced
  • 2 cups fresh snow peas
  • 4 tspn canola oil, divided
  • 4 cups shredded lettuce


In a small bowl, combine the soy sauce and orange juice. Reserve 1/4 cup of this mixture. Place the pork in a re-sealable plastic bag. Add the remaining soy sauce mixture; seal and mix. Refrigerate for 30 minutes. Place cornstarch in small bowl. Stir in the reserved soy sauce mixture until smooth; set aside. In a wok or non-stick skillet, fry the mushrooms, green onions and snow peas in 2 teaspoons of hot canola oil for about 4 minutes until the snow peas are crisp-tender. Remove the vegetables and keep warm. Drain and discard marinade from the pork. In the same wok or skillet, stir-fry the beef in remaining canola oil for about 5 minutes. Stir in the cornstarch mixture and add to skillet. Bring this to a boil; cook and stir for about 2 minutes or until slightly thickened. Place lettuce on four serving plates. Top with pork mixture and snow pea mixture. Serves 4.

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