Mongolian Pork and Snap Peas with Rice

Mongolian Pork and Snap Peas with Rice 4.40/5 (10 votes)

The beauty of this dish is that just about anything is delicious with this sauce. So, peek in your freezer and see what you have before going to the store. I've used flank steak, pork tenderloin, and chicken - each with amazing results. The same goes for your crisper; carrots, broccoli, mushrooms, green beans - they're fantastic as well.

White Rice



  • 1 1/2 cups basmati rice
  • 3 cups water


  1. Place rice and water in a small pot.
  2. Bring to a boil, reduce to a simmer, cover.
  3. Let cook for 20 minutes (if using brown, follow package directions for cooking time), remove lid, and fluff with a fork.

Nutritional Information

Serving Size 75g Calories 150 Fat 0 Sat Fat 0 Sodium 0 Carbs 35 Sugars 0 Fiber Protein 3.

Mongolian Pork and Snap Peas



  • 1 pound pork chops
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1/4 cup cornstarch
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 2 teaspoons olive oil
  • 1 teaspoon ginger root, finely minced, or 1/4t ground ginger
  • 2 cloves garlic, minced or pressed
  • 1/3 cup honey
  • 2 teaspoons olive oil
  • 2 cups snap peas
  • 1 red bell pepper, chopped


  1. Cut pork into 1/2” strips.
  2. In a medium bowl, combine 1/4 cup soy, hoisin, and cornstarch. Mix until there are no lumps.
  3. Add pork and coat completely.
  4. Combine 1/2 cup soy and 1/2 cup water in a small bowl and set next to the stove.
  5. In a wok or heavy skillet, heat 2t oil until it shimmers.
  6. Add ginger and garlic. As soon as the garlic begins to turn golden, add the soy and water mixture.
  7. Bring to a boil, add honey, and mix to dissolve. Reduce and let simmer for about 5 minutes, stirring constantly.
  8. Pour sauce into small bowl.
  9. Rinse the wok, dry with a paper towel, and return to stove top.
  10. Heat 2t oil until it shimmers and begins to smoke.
  11. Add pork and brown on all sides. Do not overcrowd – you may need to work in batches. This takes about 5-6 minutes.
  12. Once brown, transfer to plate and tent lightly with foil to keep warm.
  13. Add vegetables to the wok (and a little more oil if necessary) and cook over medium high until the snap peas are bright green and browned on the edges.
  14. Return meat to wok, add reserved sauce, combine, and heat through.

Nutritional Information

Per Serving: Calories 636 Fat 33 Sat Fat 11 Sodium 1711 Carbs 51 Sugars 31 Fiber 5 Protein 32.


KID NOTE: This meal was a ‘plate-licker’!

VEGETARIAN TIP: Use tofu instead of pork.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce and make your own hoisin.


  1. Jellis10 says:

    A little heavy on the soy sauce flavor (for my preference) but still very good!

  2. jwohlgam says:

    We liked this a lot, used quinoa instead of rice and combo of broccoli, sugar snaps, and red pepper. For the amount of sauce I would have added a bit more veggies. The picky kids didn’t care for the sauce so we plated theirs before adding the sauce at the end.

    Good meal, will make again.

  3. Amy says:

    A bit too salty otherwise good. Wish I had been paying closer attention to measurements. The kids were putting all the sauce ingredients though and that was fun. Next time maybe 1/2 the soy sauce.

  4. Leigh says:

    I halved both of the sauces, and it was a perfect amount. We loved it, and I discovered my 5 year old likes snap peas!

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