Peachy Pork Stir-Fry

This stir-fry pairs lean pork loin with sweet peaches and crisp snow peas in a glossy apricot-ginger sauce. It’s an unusual combination that hits sweet, savory, and fresh all in one bite, and the whole thing cooks in under 10 minutes once you’ve done the prep.

The trick to getting thin, even slices of pork is to partially freeze the loin first. About 30 minutes in the freezer firms it up just enough that your knife glides through cleanly on the diagonal, across the grain. Slicing against the grain shortens the muscle fibers and keeps each piece tender instead of chewy.

The sauce comes together before anything hits the pan: apricot fruit spread, peach nectar, and cornstarch whisked until smooth. It goes in after the pork is seared and thickens almost instantly into a sticky, sweet glaze. The peaches and snow peas are added last and just tossed in the sauce, covered for one minute so everything heats through without going soft.

Kitchen Tips

• Fresh ginger goes in first, alone, for 30 seconds. This blooms the ginger’s flavor in the hot pan before the pork crowds it out.
• Don’t move the pork around too much during the initial stir-fry. Let the strips sear for a moment before tossing to get a little color on them.
• Use low-sugar apricot spread to keep the sauce from turning cloyingly sweet once the peach nectar and peaches are added.
• Serve immediately. The snow peas lose their snap fast, and the sauce thickens further as it sits.

Variations

• Swap snow peas for sugar snap peas or thinly sliced bell peppers for a different crunch.
• Use fresh peaches in summer when they’re ripe and juicy. Slice them thick so they hold their shape in the hot pan.
• Add a splash of soy sauce or rice vinegar to the sauce for a more savory, tangy edge.