I love a great stir-fry and this one definitely fits the bill. I believe this recipe is originally from Cuisine for Two, but my hints and changes are listed below. The original recipe only calls for asparagus and red bell peppers, but I like a little more variety in my veggies so I used whatever I could find in my refrigerator and the results were yummy!
Begin by slicing a pork tenderloin into very thin slices.
Next, whisk together all of the sauce ingredients.
Pour the sauce over the pork and let the meat marinate for at least ten minutes or as long as it takes for you to prep the rest of the ingredients.
Next, begin prepping the vegetables. As I said above, you can use any vegetables that you want in this stir-fry so pick your favorites and make this dish your own. This last time I made this, I used asparagus, red bell peppers, broccoli and a summer squash.
Chop green onion, crush four cloves of garlic and measure the ginger paste or fresh ginger.
Start a pot of water boiling for the noodles. You can use any type of Asian noodle that you like, but these are my favorite.
In a wok or large skillet, heat the vegetable oil. Add the pork, reserving the marinade. Stir fry the meat for about three minutes.
One the meat is cooked through, remove it from the pan and keep warm. Take a moment to add the noodles to the boiling water before adding the vegetables to the wok. Stir-fry the veggies for 3-4 minutes before adding the garlic, green onions and ginger.
Return the meat to the wok along with the reserved marinade. Bring the mixture to a boil and cook for two to three minutes until the sauce has slightly thickened.
Add the cooked noodles to the pan and stir until combined.
Ingredients
1/2 cup chicken broth
1/2 cup dry sherry
1/2 cup soy sauce
6 Tbsp sweet chili sauce
2 Tbsp brown sugar
2 Tbsp cornstarch
4 tsp hoisin sauce
4 tsp sesame oil
1/2 tsp red pepper flakes
1 lb pork tenderloin, trimmed and sliced
2 Tbsp vegetable oil
1/2 bunch of asparagus, trimmed and cut into 2 inch pieces
1 red bell pepper, sliced
1 cup of broccci florets
1 summer squash, halved and sliced
6 green onions, chopped
4 cloves of garlic, crushed
2 Tbsp of ginger paste or fresh ginger
Cooked Asian noodles
Instructions
Slice the pork tenderloin into very thin slices and place in a medium sized bowl.
In a small bowl, whisk together the first nine ingredients through the red pepper flakes. Poor the mixture over the pork slices. Let the pork marinate for at least ten minutes.
In a wok or large frying pan, heat the vegetable oil over high heat. Add the pork to the wok, reserving the marinade. Stir-fry the pork for three minutes or until cooked through. Remove the pork from the work to a plate and cover to keep warm.
Add the asparagus, peppers, broccoli and summer squash to the wok. Stir-fry for 3-4 minutes. Add the green onion, garlic and ginger. Cook for one more minute. Return the pork to the wok and add the reserved marinade. Bring the mixture to a boil and cook for 2-3 minutes until sauce is slightly thickened.
Stir in hot, cooked noodles.
Makes 4 servings
Diane Does It! 