Stir Fried Pork with Snap Peas and Baby Corn


  • 1 lb pork tenderloin
  • 2 carrots, peeled
  • 1/2 lb baby corn
  • 1/2 lb sugar snap peas
  • kosher salt and fresh cracked black pepper
  • 3 tbs peanut oil
  • 1 tsp sugar
  • 2 tbs red wine vinegar
  • 1/4 cup soy sauce
  • 1 piece of star anise
This is an Americanized version of a classic Chinese stir fry dish.


  • Trim pork tenderloin and cut across into 1/4 inch slices.
  • Cut peeled carrots into 3 inch sticks.
  • Blanch vegetables in boiling salted water for 2 minutes. Drain and refresh under cold water.
  • Heat oil in wok or large saute pan.
  • Add the pork and stir fry over high heat until well browned and almost tender. About3 minutes.
  • Add the star anise, cook for 30 seconds.
  • Add the vegetables and continue stirring over high heat for another 3 minutes.
  • Mix the remaining ingredients and bring to a boil, stirring well.
  • Adjust the seasoning and serve over white rice or noodles.


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