Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas
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Ingredients (15)
- 1/4 cup dry sherry or rice wine
- 1/4 cup soy sauce
- 1 teaspoon packed dark brown sugar
- 2 tablespoons cornstarch
- 1 pound boneless pork chops or pork tenderloin, trimmed of fat
- 1/2 teaspoon five-spice powder
- 3 tablespoons peanut or canola oil
- 1 medium sweet potato (about 1 pound), peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick pieces
- 1/2 cup water
- 4 ounces baby spinach (about 4 cups), thoroughly washed
- 2 cups snap peas, stem ends trimmed
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 4 medium scallions, trimmed and thinly sliced
- Steamed white rice, for serving (optional)
Nutritional Information
- Calories443
- Fat21.14g
- Saturated fat4.25g
- Trans fat0.15g
- Carbs34.34g
- Fiber5.56g
- Sugar7.76g
- Protein28.83g
- Cholesterol78.24mg
- Sodium1083.29mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Next: How to Thaw Pork
Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
Read More
2 of 3
Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Next: How to Freeze Pork
This simple, flavorful pork and veggie stir-fry is ideal for a weeknight meal.
Game plan: Freeze the pork for about 30 minutes prior to slicing—this makes it easier to cut into very thin, even pieces. Use Chowhound’s easy white rice recipe as an optional side.
Snow peas can be substituted for the snap peas; just reduce their cooking time to one minute. We recommend completing the meal with our easy dark and stormy recipe to compliment the ginger notes.
For more, see our easy Chicken Stir-Fry recipe.
Instructions
- 1Place the sherry or rice wine, 3 tablespoons of the soy sauce, the brown sugar, and 1 tablespoon of the cornstarch in a small bowl and whisk to combine; set aside.
- 2Slice the pork against the grain into even, paper-thin pieces and place in a large bowl. (It doesn’t matter how wide the slices are as long as they are even in thickness.) Add the remaining 1 tablespoon soy sauce, the remaining 1 tablespoon cornstarch, the five-spice powder, and 1 tablespoon of the oil and toss to evenly coat the pork. Set aside to marinate for 5 to 10 minutes.
- 3In a large nonstick frying pan with a tightfitting lid, heat the remaining 2 tablespoons oil over medium-high heat. When the oil just begins to smoke, add the pork and cook, stirring rarely, until browned and almost completely cooked through, about 2 minutes. Remove to a plate and set aside.
- 4Reduce the heat to medium and add the sweet potato and water to the pan. Cover and cook until the sweet potato is knife tender, about 3 to 5 minutes. Add the spinach, cover, and cook until it just begins to wilt, about 30 seconds.
- 5Remove the cover, increase the heat to high, add the snap peas, garlic, and ginger, and cook, stirring occasionally, until the snap peas are bright green, about 2 minutes. Whisk the reserved soy sauce mixture again until evenly combined and add it to the pan along with the reserved pork and any accumulated juices. Cook, stirring continuously, until the sauce has thickened and the pork is cooked through, about 30 seconds. Sprinkle with the scallions, stir, and serve immediately, with rice if desired.
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