Green Peas Pork Chow Yoke
Delight your taste buds with Green Peas Pork Chow Yoke, a flavorful stir-fry that combines tender pork strips with vibrant green peas in a savory sauce. Infused with the rich umami of soy and oyster sauces, and perfectly seasoned with aromatic ginger and garlic, this dish is a quick yet impressive meal that's ready in just 30 minutes. The cornstarch marinade ensures each bite of pork is succulent, while the addition of sesame oil and white pepper adds a subtle, nutty heat. Serve this delicious stir-fry over a bed of fluffy steamed rice or noodles for a comforting dinner that’s as colorful as it is satisfying. Perfect for weeknights, this Asian-inspired recipe is a must-try for fans of quick and easy homemade takeout.
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Recipe Information
Ingredients
- 500 g pork tenderloin
- 200 g green peas (fresh or frozen)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp cornstarch
- 1 tsp sesame oil
- 1 tbsp ginger (finely minced)
- 2 cloves garlic (finely minced)
- 2 tbsp vegetable oil
- 1 cup chicken stock
- 0.5 tsp salt
- 0.25 tsp white pepper
- 2 stalks scallions (sliced, for garnish)
Instructions
Slice the pork tenderloin into thin strips, about 1/4-inch thick, and place them in a bowl.
In the bowl with the pork, add 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and the sesame oil. Mix well to coat the pork evenly and let it marinate for 10 minutes.
If using frozen green peas, blanch them in boiling water for 1-2 minutes until tender, then drain and set aside. If using fresh peas, rinse them thoroughly and set aside.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, 1 tablespoon of cornstarch, and chicken stock. Stir until the cornstarch is fully dissolved to create the sauce mixture.
Heat a wok or large skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant.
Add the marinated pork to the wok and stir-fry for 3-4 minutes until the pork is browned and nearly cooked through.
Push the pork to one side of the wok and add the green peas to the other side. Stir-fry the peas for 1-2 minutes until they are cooked but still bright green.
Pour the sauce mixture into the wok and toss everything together. Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and coats the pork and peas evenly.
Season with salt and white pepper to taste, if needed.
Remove the wok from heat and garnish the dish with sliced scallions.
Serve hot over steamed white rice or noodles.
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 13.6 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 149 mg | 11% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3075 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
