Snow Peas Sauteed with Pork

A Substantial Side Dish

How to cook with Snow Peas

Snow Peas

This dish will go with Chinese style Roast Pork, leftover Western style Pork Roast, Ham or a variety of other Pork leftovers.  The recipe calls for Pepper; while Black Pepper is good, White Pepper is a nice touch.

Snow Peas Sautéed with Pork



2 tablespoons Oil
¾ pound sliced Pork, such as Roast Pork, Chinese style Pork Roast, etc., about 250 grams
¼ teaspoon Salt
1 teaspoon Japanese Sake
6 – 7 ounces Snow Peas, about 200 grams
½ cup Water
¼ teaspoon Pepper, preferably White Pepper
1 teaspoon Cornstarch combined with 3 tablespoons Water
1 teaspoon Soy Sauce
½ teaspoon Sugar


First heat a pan such as a skillet or wok and when it is hot, add the Oil and Salt. When the pan and Oil are very hot, add the Pork and sauté until the Pork is fully cooked, about 2 minutes.

Add the Sake and Snow Peas and stir-fry a few seconds. Add the Water, cover and cook for 2 minutes more.

Add the teaspoon of Cornstarch dispersed in 3 tablespoons of Water to make a thickening, and when it is smooth and thick, sprinkle with the Pepper and serve right away. This is a nice substantial side dish for a Japanese meal or any kind of meal. See also recipes for the basic Snow Peas cooking Japanese style, and Snow Peas Simmered in Milk.


Japan - Fugu

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  1. Pingback: Using Snow Peas to cook Asian Pacific dishes | Pacific Rim Gourmet

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