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1/4 cup HP sauce
2 tbsp brown sugar
2 tbsp dry sherry
1 tsp grated fresh ginger root
1 lb lean pork (i.e. pork tenderloin), cut in strips
1 tbsp cornstarch
2 tbsp olive oil, divided 1 plus 1
2 medium carrots, julienned
1 medium onion, sliced
250g snow peas, either fresh or frozen and thawed
hot cooked rice (brown basmati is very nice)


  1. Combine HP sauce, brown sugar, sherry and ginger root. Set aside.
  2. Coat pork strips with cornstarch.
  3. In a large wok-type frying pan heat 1 tbsp oil over medium-high heat. Saute carrots and onion 3-5 minutes or until tender-crisp. If you are using fresh snow peas, then saute them here with the carrots and onion. Remove from pan and keep warm.
  4. Add remaining 1 tbsp oil to pan and stir fry pork strips until cooked, about 3-5 minutes.
  5. Stir in HP sauce mixture and sauteed vegetables. If you are using frozen and thawed snow peas, add them here. Heat through.
  6. Serve over hot cooked rice.


Serves 4.

  ♦ Use cooked, frozen shrimp (thawed)
  ♦ Add a few mushrooms
  ♦ Cut green beans on the diagonal and use in place of snowpeas
  ♦ Try regular frozen peas in place of snow peas

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