Pork Stir-Fry with Capsicum, Carrots, and Sugar Snaps

Pork Stir-Fry with Capsicum, Carrots, and Sugar Snaps

By: Marge Perry & David Bonom

In under 30 minutes, you can have this tasty, crowd-pleasing meal on the table.

Serves 4


  • 1 pound boneless pork loin, cut into 1 1/2 inch wide x 1/2-inch strips
  • 3 tablespoons lower sodium soy sauce, divided
  • 1 tablespoon oyster sauce
  • 1 tablespoon fresh lime juice
  • 3 tablespoons canola oil
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, minced
  • 3 scallions, cut into 1-inch pieces
  • 1 medium red capsicum, cut into matchsticks
  • 2 medium carrots, cut into matchsticks
  • 8 ounces sugar snap peas, strings removed if necessary
  • 1 tablespoon chopped fresh coriander
  • 2 cups hot cooked white rice


  1. Combine the pork, 1 tablespoon soy sauce and oil in a medium bowl, mix well. Combine the remaining 2 tablespoons soy sauce, oyster sauce, and lime juice in a separate bowl; reserve.
  2. Heat 2 tablespoons oil in a wok over medium-high heat until hot. Add the pork and cook, stirring often, until lightly browned and cooked through, 2-3 minutes. Transfer pork to a plate and reserve.
  3. Return wok to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, and scallions; cook, stirring often, 1 minute. Stir in the capsicum and carrots; cook 1 minute. Add sugar snap peas and cook until bright green, about 2 minute. Add reserved pork and soy sauce mixture, cook, tossing, 1 minute. Remove from the heat and stir in coriander; serve over rice.
Back to blog