Gingery Pork and Sugar Snap Pea Stir-Fry

Steps

1. Slice pork tenderloin crosswise on a slight diagonal, against the grain, into 1/4-inch thick pieces.
2. Toss pork with cornstarch, 1 Tbsp soy sauce, and 1 Tbsp vegetable oil in a bowl; cover and let sit at least 15 minutes.
3. Stir together grated ginger, oyster sauce, sugar, sesame oil, vinegar, remaining 2 Tbsp soy sauce, and 1/4 cup water in a small bowl to make the sauce; set aside.
4. Heat remaining 1/4 cup vegetable oil in a large skillet over medium-high heat until almost smoking.
5. Arrange pork in a single layer in the pan, separating clumps, and cook undisturbed until deep golden brown underneath, about 5 minutes.
6. Transfer pork to a plate, leaving as much oil in the pan as possible.
7. Cook sugar snap peas in the same pan, tossing occasionally, until tender and blistered in spots, about 3 minutes; transfer to the plate with pork.
8. Cook onion in the same pan, adding up to 1 Tbsp more oil if needed, until blistered in spots, about 4 minutes.
9. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Reduce heat to medium.
10. Return pork and peas to the pan, pour in reserved sauce, and cook, stirring, until pork is cooked through and sauce clings to everything, about 1 minute.
11. Transfer stir-fry to a platter and serve with steamed rice.