Stir Fry Pork with Peapods

This fast pork stir fry keeps things clean and simple. Thinly sliced pork tenderloin gets wok-fried with garlic until cooked through, then crisp snow peas, mushrooms, bamboo shoots, and scallions get tossed in for just a couple of minutes so they stay crunchy.

Fish sauce, a pinch of sugar, and a splash of water create a light sauce that glazes everything without drowning the vegetables. This isn’t a heavy, saucy stir fry. It’s about letting each ingredient keep its own texture and flavor while the fish sauce ties them together with savory depth.

Slice the pork tenderloin as thin as possible. Thin slices cook in 3 to 4 minutes and stay tender. Thick pieces take longer and toughen up in the high heat of a wok.

Get everything prepped and within arm’s reach before you heat the oil. Once the wok is hot, the entire cooking process takes about 10 minutes and there’s no time to stop and chop.

Kitchen Tips

• Heat the wok until the oil just starts to shimmer before adding the garlic. Too cool and the garlic won’t turn golden. Too hot and it burns instantly.
• Cook the pork first, then remove it before adding the vegetables. This prevents the pork from overcooking while the vegetables catch up.
• Remove the string ends from the snow peas. They’re tough and chewy if left on.
• Serve immediately over hot rice. Stir fries lose their texture quickly as they sit.

Variations

• Chicken version: Swap the pork for thinly sliced chicken breast or thigh.
• Spicy garlic: Add a teaspoon of chili garlic sauce or sriracha with the fish sauce for heat.
• Cashew addition: Toss in roasted cashews at the very end for a nutty crunch.