I love pork tenderloin, so lean and tender and complements such a variety of flavors. This is just a great stir-fry recipe, and as you scan the list of ingredients your mouth will start watering. I have tweaked this great recipe from the “kitchn” website to allow a brief marinade time for the wonderful sauce to soak into the pork strips. When cooking the pork let it crisp on the bottom before flipping once or twice only for more deep pork flavor. This is a keeper, even without the snap peas that I forgot to buy!
1 12-16 ounce pork tenderloin
1/4 cup soy sauce
2 Tbs. sherry
2 Tbs. brown sugar
1 Tbs. rice vinegar
1 tsp. sesame oil
1 tsp. cornstarch
2 tsp. vegetable oil
2 shallots, sliced thin
1 pound asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas, tips trimmed
1/4 cup water
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/2 tsp. red pepper flakes
Salt and pepper
Place the pork in the freezer for 20 minutes while you prep the rest of the ingredients. This helps make it easier to slice. When ready, slice the pork into medallions about 1/2 inch thick. The slice each medallion into 2 or 3 strips. Season the strips with salt and pepper.
Whisk together the soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and corn starch. In a medium bowl combine the pork strips with half of the marinade and mix well. Let marinade at room temperature for 15 minutes or more. Set the remaining marinade by the stove.
Heat 1 tsp. of vegetable oil in a large (14 inch) saute pan over high heat. Remove the pork from the marinade and cook, stirring and turning strips once or twice, until edges begin to brown and they are just cooked through, 5 to 7 minutes. Remove from pan and set aside. (Add the marinade the pork was in back into the half you reserved.)
Add the other tsp. of vegetable oil to the pan and cook shallots until they have softened, 2 to 3 minutes. Add the asparagus, cook for another 30 seconds to 1 minute, and then add the sugar snap peas. Pour half of the water into the pan, and scrape the bottom of the pan to pick up browned bits. You may need to add all of the water depending on how high the heat and how brown your pan.
Saute the vegetable mixture for another 4 to 6 minutes, until asparagus and peas are bright green but still crunchy. Add the garlic, ginger, and red pepper flakes and cook for another 30 seconds. Stir in the sauce and the cooked pork. Continue stirring until the sauce has thickened and the meat and vegetables look glazed. Serve with rice. Leftovers will keep for a week. (And are delicious.) Serves 4.
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