Sugar snap peas look like little snow peas inflated to just-before-the-bursting point. Though the two vegetables differ in a number of ways, they both offer a fresh, intense flavor and delightful crunch and can be used interchangeably in many stir-fried dishes. Sugar snaps need a little more liquid and a slightly longer cooking time than snow peas.
• 1 tbsp soy sauce
• 1/2 tsp salt or to taste
• 8 oz boneless pork (such as loin or tenderloin), thinly sliced
• 1 tbsp fish sauce
• 1 tbsp chicken stock or water
• 1 tsp granulated sugar
• 3/4 tsp freshly ground pepper
• 2 cups sugar snap peas
• 2 tbsp vegetable oil
• 1 tbsp chopped garlic
• 2 tbsp chopped green onions
1. In a bowl, combine soy sauce and salt and stir well. Add pork and stir to coat well. Set aside for 10 minutes.
2. In a small bowl, combine fish sauce, chicken stock, sugar and pepper and stir well. Set aside.
3. Trim sugar snap peas, cutting off stem and pulling it along straight edge to remove any strings. Set aside.
4. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and toss well, until fragrant, about 15 seconds. Add pork mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 30 seconds.
5. Toss well. Cook, tossing occasionally, until most of the pork is no longer pink, about 1 minute more. Add sugar snap peas and toss well.
6. Add fish sauce mixture, pouring in around sides of pan. Toss well. Cook, tossing often, until pork is cooked through and sugar snap peas are tender-crisp, 2 to 3 minutes. Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.