Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas

Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas
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  • "Steamed white rice":/recipes/27496, for serving (optional)
  • 4 medium scallions, trimmed and thinly sliced
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 2 cups snap peas, stem ends trimmed
  • 4 ounces baby spinach (about 4 cups), thoroughly washed
  • ½ cup water
  • + 8 more ingredients
    • 1 medium sweet potato (about 1 pound), peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick pieces
    • 3 tablespoons peanut or canola oil
    • ½ teaspoon "five-spice powder":
    • 1 pound boneless pork chops or pork tenderloin, trimmed of fat
    • 2 tablespoons cornstarch
    • 1 teaspoon packed dark brown sugar
    • ¼ cup soy sauce
    • ¼ cup dry sherry or rice wine

Place the sherry or rice wine, 3 tablespoons of the soy sauce, the brown sugar, and 1 tablespoon of the cornstarch in a small bowl and whisk to combine; set aside. Slice the pork against the grain into even, paper-thin pieces and place in a large bowl. (It doesn’t matter how wide the slices are...

View full recipe at Chow


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