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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 3/26/08 to Kitchen Goddess

Asian Pork and Baby Peas

Asian Pork and Baby Peas

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


  1. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot.
  2. 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.
  3. 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.
  4. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.

Serves 4.

Ikandy Ikandy 8 years 9 weeks
sounds yummy.