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Pork Stir-fry with Asparagus and Sugar Snap Peas over Rice

Yield
Servings
Prep time
30 mins
Courses
Entrée | Meat
Food Allergies
Dairy-free
Source

Adapted from www. thekichn.com.

Description

Pork tenderloin and spring vegetables are glazed in a rich, garlicky sauce in this quick meal (after you've chopped all your vegetables, this only takes about 20 minutes!)

Ingredients

1 cwhite rice
1⁄4 csoy sauce (or tamari)
2 Tsherry
2 Tbrown sugar
1 Trice vinegar
1 tsesame oil
1 tcornstarch
1 pork tenderloin (12-16 oz., sliced into 1/2-inch-thick medallions, each medallion sliced into 2-3 strips)
2 tcanola oil (divided)
2 shallots (thinly sliced)
1 lbasparagus (trimmed, sliced into 1-inch pieces)
1 1⁄2 csugar snap peas (trimmed)
2 clvgarlic (minced)
  ginger (fresh, 1-inch, peeled, minced)
1⁄2 tcrushed red pepper flakes
  salt
  pepper

Instructions

Combine the rice, 2 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil, then stir, reduce heat to very low, and cover. Cook for 20 minutes, until the rice is tender and the water is absorbed. Set aside, covered.

In a small bowl, whisk together the soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and cornstarch. Set aside.

Season the pork tenderloin generously with salt and pepper. Heat the half of the canola oil in a large sauté pan over high heat. Add the pork and cook, turning occasionally, for 5-7 minutes, until the edges begin to brown and the pork is just cooked through. Transfer to a plate and set aside.

Add the last teaspoon of canola oil to the pan, and sauté the shallots until soft, 2-3 minutes. Add the asparagus and cook for 1 minute. Stir in the snap peas. Add 2 tablspoons of water, and scrape up any browned bits from the bottom of the pan. Add up to 2 more tablespoons of water if there are still a lot of browned bits. Sauté the vegetables until the asparagus and sugar snap peas are crisp-tender and bright green. Add the garlic, ginger, and crushed red pepper flakes, and sauté for another 30 seconds. Add the reserved soy sauce mixture, and fold in the cooked pork. Toss to coat in the sauce, and cook, stirring, until the vegetables are glazed and the sauce has thickened, just a minute or 2 longer.

Serve hot, with the rice.

Notes

Chill the pork in the freezer 20 minutes before preparing -- it will be easier to slice.