Ground Pork Stir-Fry with Snap Peas
Make rice in Insta-Pot.
Trim and wash snap peas.
Julienne carrots.
Peel, then finely grate 2 tbsp ginger
Peel, then mince or grate garlic.
Finely chop chili pepper, removing seeds for less heat. Add 2nd chili pepper if you want to add more heat.
Heat a large non-stick pan over medium heat. When hot, add half the garlic-ginger and 1 tsp Sesame oil, then pork. Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min. Transfer pork to a plate.
Add the remaining garlic-ginger and 1 tsp Sesame oil to the same pan. Add the sugar snap peas and carrots. Cook, stirring often, until tender-crisp, 2-3 min.
Add pork back in.
Add oyster sauce and hoisin sauce. Cook, stirring often, until warmed through, 1 min.
Season with salt & pepper to taste.
Serve with rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 470 | ||
Calories from Fat: 35 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 820.7mg | 28 % | |
Potassium 508.6mg | 13 % | |
Total Carbohydrate 96.3g | 28 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 90.5g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 470
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