Snap Pea and Ground Pork Ginger Stirfry

This is a fairly quick and tasty meal.  I bought two bags of snap peas at the farmers market last week and finally got around to using them on Thursday and Friday.  They were still perfectly fine – I love how long farmers market veggies last.  I was looking on Cookpad, a Japanese recipe website, for ways to eat daikon radish cold/raw and this was a suggested similar recipe to another recipe I was looking at that contained snap peas.  It looked really good and I was right.

Snap Pea and Ground Pork Ginger Stirfry

Serves two as a main side dish
Original Recipe
in Japanese

200g snap peas
200g ground meat of your choice (I used pork)
10g of ginger, cut into small matchsticks
1 tablespoon soy sauce
dash of pepper
1/2 chicken bouillon cube, crushed
1/2 cup water
1 teaspoon corn starch + 1 tablespoon water

Brown the meat and garlic in a frying pan.  When the meat is ready add soy sauce, pepper, bouillon cube, water and snap peas.  Simmer, covered, for two minutes.  Dissolve the cornstarch in the water and add to the pan to thicken.  Serve.  Tastes great over rice.