• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pork-And-Sugar Snap Pea Stir-Fry in Pitas

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1/2 lb Pork tenderloin
  • 1 ts Cornstarch
  • 2 ts Sherry
  • 1/2 ts Low-sodium soy sauce
  • 1/4 ts Crushed red pepper
  • 2 ts Vegetable oil, divided
  • 3 c Sugar snap peas
  • 2 ts Minced peeled gingerroot
  • 2 Garlic cloves, minced
  • 2 c Vertically sliced onion
  • 1/2 c Chopped pear
  • 4 ts Rice vinegar
  • 1 tb Oyster sauce
  • 1 ts Sherry
  • 1/4 ts Sugar
  • 1/3 c Chopped fresh cilantro
  • 1/4 ts Salt
  • 2 Pita bread rounds, (6-inch)
  • -cut in half
  • 4 Curly leaf lettuce leaves


Trim fat from pork, and cut pork into 2 x 1/4-inch strips.

Combine pork, cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce, and
red pepper in a bowl, and stir well; cover and chill 10 minutes.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add
peas, gingerroot, and garlic; stir-fry 2 minutes. Remove from skillet, and
set aside.

Heat remaining oil in skillet over medium-high heat. Add pork mixture,
onion, and pear; stir-fry 3 minutes or until pork is brown. Add vinegar,
oyster sauce, 1 teaspoon sherry, and sugar; cook 30 seconds. Return pea
mixture to skillet, and stir in cilantro and salt. Yield: 4 servings.

Per serving: 366 Calories; 6g Fat (15% calories from fat); 27g Protein; 52g
Carbohydrate; 37mg Cholesterol; 846mg Sodium

NOTES : Line each pita half with a lettuce leaf, and fill with 1 cup pork

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