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Stir-Fried Pork With Sugar Snap Peas

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Freestyle


Delicious, stir-fried pork with sugar snap peas, carrots, onions, and corn, cooked in a savory oyster sauce, soy sauce, and sriracha mixture. Quick and easy!


Units Scale
  • 500 g pork shoulder chops, sliced
  • 150 g sugar snap peas
  • 1 cup fresh corn kernels
  • 1 large carrot, sliced
  • 1 red onion, thinly sliced
  • 6 cloves garlic, minced
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 3 tbsp sriracha sauce
  • 3 tbsp water
  • salt
  • freshly ground black pepper
  • oil


  1. Heat a tablespoon of oil in a large wok over medium-high heat.
  2. Add the sliced pork shoulder chops to the wok and stir-fry until they are browned and cooked through, about 6-8 minutes. Remove the pork from the wok and set it aside.
  3. In the same wok, add another tablespoon of oil if needed. Add the minced garlic and sliced red onion, and stir-fry for 1-2 minutes until fragrant and slightly softened.
  4. Add the sliced carrot and sugar snap peas to the wok, and stir-fry for another 2-3 minutes until they are slightly tender but still crisp.
  5. Return the cooked pork to the wok, along with the fresh corn kernels. Stir in the oyster sauce, soy sauce, sriracha and water, and continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
  6. Season the stir-fry with salt and freshly ground black pepper to taste. Adjust seasoning if necessary.
  7. Once everything is cooked to your liking and well mixed, remove the wok from the heat.
  8. Serve over steamed rice.