1 (pound) pork tenderloin, cut into 1/4-inch-thick slices
2 (clove) garlic, minced
2 (teaspoon) olive or canola oil
10 (ounce) fresh or frozen sugar snap peas
3 (tablespoon) soy sauce (wheat free tamari for gluten free)
1 (tablespoon) dark brown sugar
3/4 (teaspoon) ground ginger
Directions
In a nonstick skillet, stir-fry pork and garlic in hot oil for 6 minutes or until meat is no longer pink. Remove from skillet. In same pan, cook the peas in soy sauce, brown sugar, and ginger for 4 minutes or until peas are crisp. Can be served over rice.
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