Peppered Pork Stir-Fry with Snow Peas
Peppered Pork Stir-Fry with Snow Peas
This peppered pork stir-fry is a fast, no-fuss weeknight meal that delivers big flavour with minimal prep. Tender pork is quickly seared with plenty of cracked black pepper, then tossed with a colourful supermarket stir-fry vegetable mix and crisp snow peas for freshness and crunch.
Finished with a lightly sweet and savoury soy-ginger sauce, the dish comes together in under 15 minutes and works perfectly on its own or served with rice or noodles. It’s high in protein, balanced in carbs, and ideal for busy nights when you still want something wholesome and satisfying.
Finished with a lightly sweet and savoury soy-ginger sauce, the dish comes together in under 15 minutes and works perfectly on its own or served with rice or noodles. It’s high in protein, balanced in carbs, and ideal for busy nights when you still want something wholesome and satisfying.
Ingredients
- 500 g pork tenderloin (fillet), trimmed and sliced thin
- 1 tbsp olive oil
- 2 × 350 g supermarket stir-fry vegetable mix (e.g. capsicum, carrot, broccoli, onion)
- 1 cup snow peas, trimmed
- 1 tsp freshly ground black pepper (or to taste)
- Sea salt, to taste
- 1 tsp fresh ginger, finely grated
- 1 tsp cornflour
- 1 tbsp dark soy sauce
- 1 tsp runny honey
- ½ tsp crushed dried chilli flakes (optional)
Method
- Season the sliced pork with sea salt and generous cracked black pepper.
- Heat oil in a large frying pan or wok over medium–high heat. Add pork and stir-fry for 3–4 minutes until lightly browned and just cooked.
- Add the stir-fry vegetable mix and snow peas. Cook, tossing frequently, for 2–3 minutes until vegetables are tender-crisp.
- Stir in the grated ginger and cook for 30 seconds.
- In a small bowl, mix cornflour, soy sauce, honey, and chilli. Pour into the pan and toss for 1–2 minutes until glossy and thickened.
- Remove from heat and serve immediately.
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Pro tip: Slice the pork across the grain and keep the pan hot to ensure tender meat and quick caramelisation without overcooking.
Optional Extras
- Serve with steamed jasmine rice, brown rice, or soba noodles
- Add a splash of sesame oil at the end
- Finish with sliced spring onion or toasted sesame seeds
- Swap pork for chicken, beef, or tofu if preferred
Nutrition
Energy280 cal / 1172 kJ
Carbs13g
Net Carbs8g
Fibre5g
Protein29g