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This Rice Bowl with stir fried snap peas and garlic soy pork is one of those easy, feel-good meals that’s packed with flavor but doesn’t take much time to pull together. Marinated pork tenderloin, caramelized oyster mushrooms, and quick-seared sugar snap peas all come together with rice for a balanced and satisfying dinner.
Table of Contents
Chef tips
- Thinly slice the pork – Cutting the pork tenderloin into thin pieces helps it absorb the marinade quickly and cook fast without drying out.
- Marinate ahead if you can – The pork only needs a few minutes to marinate, but it gets even better if you can prep it a few hours (or even a day) in advance.
- Cook in batches – Sear the pork in small batches so it browns properly instead of steaming. Avoid overcooking the pork tenderloin, as this cut overcooks easily and becomes tough. If you cut the pork thinly, it should cook in just a couple minutes.
- Don’t overcrowd the mushrooms – Letting the oyster mushrooms brown without stirring too much at first helps them caramelize and develop deep flavor.
- Cook the snap peas for just a couple minutes – These snap peas can be eaten raw, and are delicious when cooked and still a bit crunchy. Cook for just 2-3 minutes on medium high heat, then add all the remaining cooked ingredients and the sauce. The residual heat will continue to cook the snap peas.
Ingredient notes
- For the pork tenderloin:
- Pork tenderloin (.75 lb) – Tender and quick-cooking; slice thinly into 1/8″ thick pieces, and into small ovals. Use a sharp knife, and you can throw this in the freezer for 10 minutes to help cut the pork more easily.
- Kosher salt (.75 tsp) – Helps season and tenderize the pork.
- Light soy sauce (1 tablespoon) – what gives this dish umami
- Garlic (2 cloves) – Minced for bold aromatics.
- Granulated sugar (½ teaspoon) – Helps balance the savory notes and caramelize the pork.
- Sesame oil (1 tbsp) – Adds a deep, nutty flavor to the marinade.
- For the rice bowl:
- Jasmine rice (1 cup) – I like to use either jasmine rice, or my grain mix of 3/4 cup jasmine rice and 1/4 cup quinoa
- Water (1½ cups) – For cooking the rice.
- Sugar snap peas (8 oz) – Crisp and sweet, and cook quickly.
- Oyster mushrooms (8 oz) – Mild and meaty, they soak up all the flavor in the sauce
- Light soy sauce (3 tbsp) – For seasoning the vegetables and finishing the dish.
- Sesame oil (1 tbsp) – Adds richness to the sauce.
- Honey (1 tbsp) – A hint of sweetness for balance.
- Neutral oil (2 tbsp) – this is needed to caramelize the oyster mushrooms and bring the dish together.
- Rice wine vinegar (1 tbsp) – Brightens the dish at the end.
FAQ
Can I use chicken instead of pork?
Yes! Thinly sliced chicken thighs would work great here. They will likely need more cooking time.
Do I have to trim the sugar snap peas?
It’s optional, but pulling out the fibrous sides makes them more tender and pleasant to eat.
Can I prep this ahead of time?
Definitely — you can marinate the pork, cook the rice, and prep the veggies ahead to make it super fast during the week.
What if I can’t find oyster mushrooms?
Shiitake or even sliced button mushrooms will be delish!
Garlic Soy Pork Rice Bowls
This Rice Bowl with stir fried snap peas and garlic soy pork is one of those easy, feel-good meals that's packed with flavor but doesn’t take much time to pull together.
Ingredients
For the pork tenderloin:
- .75 lb pork tenderloin, sliced thinly into ⅛” ovals
- .75 teaspoon kosher salt
- 1 tablespoon light soy sauce
- 2 cloves garlic, minced
- ½ teaspoon granulated sugar
- 1 tablespoon sesame oil
For the rice bowl:
- 1 cup jasmine rice
- 1½ cups water
- 8 ounces sugar snap peas
- 8 ounces oyster mushrooms
- 3 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 tablespoons neutral oil
- 1 teaspoon rice wine vinegar
Instructions
Step 1: Cook the rice
- Wash and cook the jasmine rice using your preferred method (I use a rice cooker).
Step 2: Marinate the pork
- In a bowl, combine the thinly sliced pork with kosher salt, light soy sauce, minced garlic, granulated sugar, rice vinegar, and sesame oil.
- Mix well and let sit while prepping the rest.
Step 3: Prep the vegetables
- Trim both ends of the sugar snap peas and remove the fibrous strings if desired.
- Thinly slice the oyster mushrooms to 1/2" thick pieces.
Step 4: Make the sauce
- In a small bowl, mix together the light soy sauce, sesame oil, and honey. Set aside.
Step 5: Cook the mushrooms
- Heat a sauté pan over medium-high heat.
- Add the oyster mushrooms (no oil yet) and let them brown undisturbed for 3–4 minutes. Stir and cook another 3 minutes until golden.
- Season with a pinch of salt, toss, and remove from the pan.
Step 6: Cook the pork
- Add 1 tablespoon of neutral oil to the same pan.
- Add the marinated pork in an even layer (about 1/2 at a time to avoid overcrowding).
- Cook for 2–3 minutes until browned. Set aside the browned pork (can combine with the mushrooms) and continue cooking the remaining pork.
- Set aside the cooked pork.
Step 7: Cook the snap peas and finish
- Add a tablespoon of neutral oil to the pan.
- Add the snap peas and cook for 2–3 minutes, stirring occasionally.
- Season with a pinch of salt.
- Return the pork and mushrooms to the pan along with the sauce.
- Toss everything together, taste, adjust seasoning, and remove from heat. Spoon the stir-fry over bowls of jasmine rice and enjoy immediately.
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