Asian Pork and Baby Peas
2 teaspoon vegetable oil
1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices
2 cloves garlic, crushed with press
1 package (10 ounces) frozen baby peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon fresh ginger, peeled and grated
1 tablespoon mild molasses
1/4 teaspoon crushed red pepper
cooked basmati rice, for serving
- In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot.
- Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate.
- To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through.
- Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.
- Pork, Main Dishes
- Other Asian