Pork Stir-Fry with Asparagus and Sugar Snap Peas (adapted from the kitchn)
1/2 small pork loin, cut into 1/2 thick strips totalling approx. 1 cup
salt and pepper
1/4 cup soy sauce
2 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon corn starch
2 tablespoons sesame oil
2 large shallots, sliced thin
2 cloves garlic, chopped
1 inch piece ginger, grated
1 pound asparagus, sliced into 1-inch pieces
1 1/2 cups sugar snap peas
1/4 cup water
1/2 teaspoon red pepper flakes
- Season the pork strips with salt and pepper.
- Whisk together the soy sauce, sherry, brown sugar, rice vinegar, and corn starch. Set aside.
- Heat 1 tablespoon of the sesame oil in a wok over very high heat. Add the pork and cook, stirring, until edges begin to brown and they are just cooked through, about 3-4 minutes. Remove from pan and set aside.
- Add the other tablespoon of sesame oil to the pan, and cook the shallots for 2 to 3 minutes. Add the garlic and ginger and cook for another minute.
- Add the asparagus, cook for another 30 seconds to 1 minute, and then add the sugar snap peas.
- Pour the water into the pan, and scrape the bottom of the pan to pick up browned bits.
- Sauté the vegetable mixture for another 3 minutes, until asparagus and peas are bright green but still crunchy. Add the red pepper flakes. Add the sauce and the pork. Cook and stir until everything is coated in the sauce. Serve over soba noodles.