Garlic Pork with Sugar Snap Peas & Carrots

Thursdays are always such a busy and hectic day in our household, so dinners have to be very quick. Even though I need the meal to be easy and fast to prepare, I still want it to be nutritious for us. This pork dish is the perfect dish for something in a hurry.

This dish took maybe 8 minutes to cook. I served this stir fry dish over some wheat lo mein noodles that only took 3 minutes to cook. We had a fortune cookie on the side. I didn't serve any other side dishes because this meal had the meat and vegetables and then the lo mein noodles are so filling. It was a delicious dinner that was enjoyed on our outside patio furniture. :)

Garlic Pork with Sugar Snap Peas & Carrots
Serves: 4
Adapted by: http://greenlitebites.com/2012/06/02/garlic-pork-sugar-snap-peas-kale-ginger-rice/

Ingredients
1 pound boneless pork chops, fat trimmed and cut into strips
1 tablespoon garlic powder
salt and pepper, to taste
1 tablespoon corn starch
1/2 cup of water or vegetable broth
1 tablespoon reduced sodium soy sauce
2 cups sugar snap peas
1/2 cup shredded carrot slices

Directions
-Cut the pork chops in thin strips and toss with garlic powder, salt and pepper in a bowl. Set aside.
-Heat a large nonstick skillet or a wok with nonstick cookinng spray. Add the garlic coated pork and cook.
-In a small bowl, whisk together the corn starch, water/veggie broth and soy sauce together.
-Once the pink is not visible on the pork strips add the sugar snap peas and shredded carrots. Continue to stir fry until the meat is cooked through and the veggies are crisp tender.
-Add the liquid mixture to the skillet and make sure to toss together to coat everything. The sauce will thicken because of the corn starch. If it is too thick, just add some more water or broth.
-Let the skillet simmer for a few minutes.
-Serve on top of lo mein or brown rice

Enjoy! :)