Pork Stir-Fry with Sugar Snap Peas

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Try this easy pork stir-fry with sugar snap peas and cashews for a delicious Asian inspired meal. The meat is tossed with a savory soy and honey sauce.

Pork Stir-Fry with Sugar Snap Peas and Cashews - a quick Asian-inspired meal where the pork is tossed with a savory soy and honey sauce. | jessicagavin.com

After a long day, it would be so easy to stop and grab takeout on the way home, but resist the temptation! This easy pork stir-fry is ready in minutes and with minimal prep! I bet you even have most of these Asian-inspired ingredients already in your pantry.

Stir-fry recipes are the best because they are super quick when you’re in a pinch for time. There is no measuring needed except for the sauce, just a few chop-chop! chops!… on your cutting board and you’re ready to go. One wok, minimal mess, and dinner is ready to be inhaled quicker than you can finish catching up on the days Facebook happenings, umm hmm.

Pieces of pork and vegetables in a wok

Essential Pork Stir-Fry Tips

If you are looking for a Chinese inspired meal, this pork stir-fry with veggies will be a sure-fire hit. Here is some helpful info to get you started!

Quick Marinade

Marinating the protein in a soy sauce mixture infuses a lot of flavor into the surface of the meat. Do this first thing when beginning your prep, even a few minutes goes a long way for flavor!

Size Matters

When preparing your ingredients for the stir-fry, make each piece as close as possible in size. You want the strips of protein to have a similar thickness (I recommend about 1/4-inch thick and 1.5-2-inches long strips). For vegetables slice about 1/4-inch thick as well. This ensures quick and even cooking.

Dry Vegetables

To ensure the proper sauteing of the vegetables, dry your produce before placing it in a hot pan. This reduces the chance for the vegetables to steam and keeps a crisp texture. You can dry them with a towel or in a salad spinner.

Keep it Hot

Whether you use a large pan or wok, you want to turn your burner up high and heat for about 30 seconds. Add a few drops of water to test. When it evaporates within seconds, then it’s ready to go! Don’t overheat or the ingredients will brown too quickly.

Pork stir-fry in a white bowl with chop sticks

When I’m looking for a leaner protein, slicing up some boneless pork chops or tenderloin are a tasty and affordable option. Some vegetables that I like to throw into the mix are sweet bell peppers, sugar snap peas, and onions. I often clean out my refrigerator by tossing all of the extra vegetables I have, no waste, just a satisfying and yummy meal.

top view of two bowls of pork stir-fry

Chinese cooking is all about using delicious savory sauces to flavor the freshest green vegetables and tender pieces of meat or fish. The sauce I used for this pork stir-fry recipe is only three ingredients; soy sauce, honey, and dried red pepper flakes. I always stock these ingredients in my pantry, so this sauce was easy to pull together.

To thicken the sauce, I use a cornstarch slurry (cornstarch combined with a small amount of water) at the very end of cooking. I simmer over medium heat until you can see the sauce become more viscous. Don’t take your eyes off this process because it happens within a few minutes!

Close up of seasoned pork and vegetables on top of white rice

Chinese stir-fry recipe you might also like

What is a cornstarch slurry?

The starch from corn is extracted to provide tremendous thickening powers, often used to thicken sauces like for this pork stir-fry at the end of cooking. When using cornstarch as a slurry, ALWAYS use cold water to hydrate the starch, this allows it to separate easier and be soluble for thickening. If you add the cornstarch directly to hot liquid, the starch will clump and result in a lumpy sauce. After adding the slurry, heat the liquid until it reaches just below its boiling point, and then cook until thickened.

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Pork Stir-Fry with Snap Peas and Cashews

Try this easy pork stir-fry with sugar snap peas and cashews for a delicious Asian inspired meal. The meat is tossed with a savory soy and honey sauce.
Pin Print Review
4.64 from 11 votes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings 4 servings
Course Entree
Cuisine Asian



  • 1 ½ pounds pork tenderloin, or boneless chop
  • 1 tablespoon soy sauce, low sodium
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ¼ teaspoon serrano chili, minced
  • ¼ teaspoon black pepper
  • 1 tablespoon vegetable oil, for frying
  • 1 teaspoon sesame oil, for frying


  • ¼ cup soy sauce, low sodium
  • 2 tablespoons honey
  • ¼ teaspoon red pepper flakes


  • 1 tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • ¼ inch ginger, fresh sliced
  • ½ cup yellow onion, ¼ inch slices
  • 2 bell peppers, cut into ¼-inch strips (red and orange)
  • 2 cups sugar snap peas, string removed
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • ¼ cup cashews


  • In a medium-sized bowl, combine sliced pork (trimmed and cut into 1 ½ by ¼-inch strips), 1 tablespoon soy sauce, 1 tablespoon honey, minced garlic, ginger, serrano chili, and freshly ground pepper. Set aside.
  • Combine sauce ingredients in a small bowl, set aside.
  • Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a wok or large skillet over medium-high heat.
  • When pan becomes hot, add pork mixture and stir-fry 4-5 minutes until pork is no longer pink.
  • Transfer pork to a bowl and set aside.
  • Add 1 tablespoon vegetable oil to wok; add crushed garlic and ginger slice, cook for 1 minute and then remove the ginger slice and discard.
  • Add onion and stir-fry for 1 minute.
  • Add red bell pepper and stir-fry 1 minute.
  • Add peas and stir-fry 1 minute.
  • Add soy sauce mixture to the pan and turn the heat down to medium.
  • In a small bowl mix 1 tablespoon cornstarch and two tablespoons water.
  • Add the cornstarch slurry to the pan, stir to combine and heat until the sauce is thickened, about 1 to 2 minutes.
  • Return pork to pan, stir until cooked through, about 1 minute.
  • Season to taste with salt and pepper. Add more red pepper flakes if you would like your stir-fry spicier.
  • Transfer to a serving bowl. Sprinkle with cashews and serve with rice.


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Nutrition Facts
Pork Stir-Fry with Snap Peas and Cashews
Amount Per Serving
Calories 506 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g30%
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 112mg37%
Sodium 799mg33%
Potassium 1039mg30%
Carbohydrates 31g10%
Fiber 4g16%
Sugar 17g19%
Protein 42g84%
Vitamin A 3200IU64%
Vitamin C 266.5mg323%
Calcium 50mg5%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4 Comments Leave a comment or review

  1. Josephine says

    This looks delicious! Making it next week for dinner. One question though – can I use dehydrated ginger in place of the ginger slice? Can’t wait to try it!! Thanks. Love you site!!

    • Jessica Gavin says

      Yes, I would use about 1/8 teaspoon of ginger, just a very small amount instead of the sliced ginger. Thanks for following along!

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