Summer Vegetables & Pork Stir-Fry

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  • 1 Tablespoon vegetable oil
  • ½ pound lean pork, cut into thin strips
  • salt and pepper to taste
  • 1 red bell pepper, seeded and sliced
  • 1 clove garlic, minced
  • 2 cups sugar snap peas, cleaned and trimmed
  • 1 large carrot, cut into ¼-inch slices, lightly blanched
  • ¼ cup dry sherry
  • 1 cup San-J Thai Peanut Sauce
  • 4 cups steamed white rice


Servings: 4

In a large skillet or wok heat the vegetable oil over medium-high heat. As soon as the oil is hot, add the pork slices and brown them, stirring as they sauté. Cook for about 3 minutes. Season the pork with salt and pepper to taste. Add the red bell pepper and garlic and stir-fry for another minute. Add the sugar snap peas, carrot, sherry and the San-J Thai Peanut Sauce. Bring the sauce to a simmer and cook, stirring occasionally for another 4 minutes. Serve immediately over the rice.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Thai Peanut Sauce

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