Ingredients

Preparation time 25 minutes

1 pound pork tenderloin, cut into 1/2-inch cubes
3 scallions, thinly sliced (white and green parts kept separate)
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced (about 1 1/2 tablespoons)
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon sherry, Shaohsing wine or wine vinegar
1 teaspoon dark sesame oil
5 tablespoons peanut oil
1 pound sugar snap peas, stringed
Kosher salt
Freshly ground black pepper
1 tablespoon hoisin sauce
Hot cooked jasmine rice for serving, optional

Directions

Toss the pork with the scallion whites, half the garlic, half the ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, the sherry and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining 1 teaspoon cornstarch with 2 tablespoons water.

Heat a large skillet over high heat. Add 1 tablespoon of the peanut oil and heat. Add the sugar snap peas and the remaining garlic and ginger; stir-fry until the sugar snaps are bright green but still crisp, about 1 minute. (If the peas are still tough, add a tablespoon of water and cook for a minute longer.) Season with salt and pepper to taste and pour into a large bowl.

Heat the skillet over high heat again and add 2 more tablespoons oil. Add half the pork mixture, season with salt and pepper to taste, and stir-fry until lightly brown, about 2 minutes. Add the first batch of pork to the sugar snaps. Repeat with the rest of the oil and the pork. Return the sugar snaps and pork to the pan. Add the hoisin and the cornstarch mixture. Cook until the juices thicken, about 1 minute. Mound the stir-fry on a serving platter or divide among four plates and scatter the scallion greens over the top. Serve with rice, if desired. Makes 4 to 6 servings.