Fructose Free Black Pepper Pork Stir-Fry with Snow Peas
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pork
- 1 lb pork tenderloin, sliced ¼-inch thick against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1 tsp sugar
- 1 ½ tsp freshly ground black pepper
- ¼ cup low-sodium chicken broth
For the stir-fry
- 2 tbsp neutral oil, divided (such as canola oil or vegetable oil)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 scallions, cut into 1-inch pieces
For serving
- cooked white rice, for serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced pork with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp toasted sesame oil. Toss until every piece is evenly coated and let stand for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, Shaoxing wine, 1 tsp cornstarch, sugar, black pepper, and chicken broth until the cornstarch is fully dissolved. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!