This recipe from Bon Appetit makes a tasty weeknight dinner. Slice pork and marinate briefly. Make the sauce and set aside. Partially cook the pork and set aside. Cook the peas and onion and then add the garlic. Return pork to pan and add the sauce. Cook until the pork is done and the sauce has thickened.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce and Lee Kum Kee sesame oil. Both are additive-free. I made my own oyster sauce by combining 3 tbsp (45 ml) of tamari with 2 tbsp (30 ml) of sugar and 1 tbsp (15 ml) of cornstarch.

Gingery pork and snap pea stir fry

Ingredients:

1 pork tenderloin (about 1 lb/454 g)

2 tbsp (30 ml) cornstarch

3 tbsp (45 ml) soy sauce, divided

1 tbsp (15 ml) plus ¼ cup (60 ml) or more vegetable oil

1 2-inch (5-cm) piece ginger, peeled, finely grated

¼ cup (60 ml) oyster sauce

1 tbsp (15 ml) sugar

1 tbsp (15 ml) toasted sesame oil

1 tbsp (15 ml) distilled white vinegar

8 oz. (227 g) sugar snap peas, trimmed

1 medium white onion, sliced into ½-inch- (1.25-cm-) thick rings

6 garlic cloves, smashed

Steamed rice (for serving)

Preparation:

Slice pork tenderloin crosswise on a slight diagonal against the grain ¼-inch (0.6-cm) thick. Transfer to a medium bowl and add cornstarch, 1 tbsp (15 ml) soy sauce, and 1 tbsp (15 ml) vegetable oil. Toss with your hands until meat is well coated. Cover and let sit at least 15 minutes.

Stir together ” piece ginger, peeled, finely grated, oyster sauce, sugar, toasted sesame oil, distilled white vinegar, remaining 2 tbsp (30 ml) soy sauce, and ¼ cup (60 ml) water in a small bowl; set sauce aside.

Heat remaining ¼ cup (60 ml) vegetable oil in a large stainless-steel or cast-iron skillet over medium-high until almost smoking. Arrange sliced pork in pan in a single layer, separating clumps with a fork as much as possible. Cook, undisturbed, until deep golden brown underneath, about 5 minutes (fat will spatter as the meat cooks, so stand back). Using tongs, transfer pork to a large plate, leaving as much oil in pan as possible (meat won’t be fully cooked through at this point but don’t worry; it will cook more later).

Cook sugar snap peas, trimmed, in same pan, tossing occasionally, until tender and blistered in spots, about 3 minutes. Transfer to plate with pork.

Cook onion rings, in same pan, tossing occasionally and adding up to 1 tbsp (15 ml) vegetable oil if pan is dry, until blistered in spots, about 4 minutes. Add 6 garlic cloves, smashed, and cook, stirring constantly, until fragrant, about 1 minute. Reduce heat to medium.

Return pork and peas to pan and pour in reserved sauce (it should simmer right away). Cook, stirring, until meat is cooked through and sauce is clinging to meat and vegetables, about 1 minute.

Transfer stir-fry to a large shallow bowl or a platter and serve with steamed rice. Serves 4. Do Ahead: Sauce can be made 8 hours ahead; cover and chill. Pork can be marinated 8 hours ahead; keep covered and chill. No need to bring to room temperature before cooking.

From Bon Appetit