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Pork Stir-Fry with Asparagus & Sugar Snap Peas

ingredients

  • 12-16oz pork
  • Rice
  • 1/4 cup soy sauce
  • 2 tbsp sherry
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 2 shallots, sliced thin
  • 1 lb asparagus, trimmed and sliced into 1-inch pieces
  • 1 1/2 cups sugar snap peas, trimmed
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt & pepper to taste

directions

  1. Cut pork into 1/2-inch thick medallions.
  2. Start rice.
  3. Whisk together the soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and corn starch. Set near the stove.
  4. Heat 1 teaspoon of the canola or other vegetable oil in a large (14-inch) sauté pan over high heat. Add the pork 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.
  5. Add the other teaspoon of oil to the pan, and cook the 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.
  6. Sauté 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.