Wednesday, May 15, 2013

Pork Stir Fry with Asparagus and Sugar Snap Peas

I've been sitting on this recipe for way too long.  The reason is stupid:  I didn't want to freeze and cut up the pork tenderloin.  It seemed like it was going to take too long.  Every time I bought pork intending to make this recipe, I took the easy road and made something else.  That was really dumb.  I look forward to making this again and playing with different flavors.

Pork Stir Fry with Asparagus and Sugar Snap Peas
adapted from The Kitchn

1 12-16 oz. pork tenderloin
1/4 cup soy sauce
2 tbsp cooking sherry
2 tbsp brown sugar
1 tbsp rice vinegar
salt and pepper
1 tsp sesame oil
1 tsp cornstarch
1 lb asparagus, trimmed and cut into 1" pieces
1 1/2 cups sugar snap peas
2 cloves garlic, minced
1 tbsp ginger, minced
1/2 tsp crushed red pepper flakes
1 tsp vegetable oil

Place pork in the freezer while you prep the rest of the ingredients (it's easier to cut).  Whisk together soy sauce, sherry, sugar, vinegar, sesame oil and cornstarch.  Set aside.  Slice the pork into 1/2 inch thick medallions, then slice that into 2-3 strips and sprinkle with salt and pepper.  Heat 1 tsp vegetable oil in large saute pan or wok.  Cook the pork until just cooked through, about 5-7 minutes.  Remove and set aside.  Add a little more oil to the pan and cook asparagus and sugar snap peas.  Saute about 4-6 minutes until bright green and still crunchy.  Add the garlic, ginger and red pepper flakes and stir to mix the flavors.  After about a minute, stir in the sauce mix and add the pork back to the pan.  Continue stirring until the sauce thickens and the meat and vegetables are coated with the glaze.  Serve over rice.

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