Pork Stir-Fry with Asparagus and Sugar Snap Peas...thanks to The Kitchn.

I love to try new recipes.   Well, last night I had 2 pork chops and some asparagus, so I decided to search through Pinterest (one of my obsessions!) for something different to cook.   I was able to find a recipe that had all of the criteria I was looking for...(1) I had to have the ingredients (or at least most of them), and (2) - and most important - it had to look yummy!   I stumbled across a recipe for Pork Stir-Fry with Asparagus and Sugar Snap Peas from the Kitchn.   The link below will take you to the actual recipe.

 Recipe: Pork Stir-Fry with Asparagus and Sugar Snap Peas Recipes from The Kitchn 

Doesn't it look yummy!  I love read blogs where they have tried and given reviews of the recipes.  So, I thought that I would give it a try.    This recipe was very easy to prepare (which is always great on a weeknight after work).  I didn't have all of the ingredients in my pantry (but I had all but a couple), and as I tend to do, I added my own flair.    REMEMBER:  This is not my recipe, I found it on Pinterest and the people at www.thekitchn.com get all the credit!   

Pork Stir-Fry with Asparagus and Sugar Snap Peas

Serves 4

1 12-16 ounce pork tenderloin
1 cup rice
1/4 cup soy sauce     (I used low sodium)
2 tablespoons sherry          (I replaced this with Chicken Broth)
2 tablespoons brown sugar
1 tablespoon rice vinegar                         (I also used about 1 Tbsp of Garlic Chili Paste - for heat)
1 teaspoon sesame oil
1 teaspoon corn starch                  
2 shallots, sliced thin                        (I added one small bell pepper, sliced thin)
1 pound asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas, tips trimmed      (I didn't have sugar snap peas)
1/4 cup water                                     (I added Straw mushrooms from a canned, drained)
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/2 teaspoon red pepper flakes
Salt and pepper

Place the pork in the freezer for 20 minutes while you prep the rest of the ingredients. This helps make it easier to slice. When ready, slice the pork into medallions about 1/2-inch thick. Then slice each medallion into 2 or 3 strips. Season the strips with salt and pepper.

Bring two cups of water to a boil. Add a half teaspoon of salt and the rice, and return to a simmer. Cover, reduce the heat to low, and cook the rice for 20 minutes (or follow package instructions). When done, remove from heat, fluff with a spoon, and leave partially covered until ready to serve.

While the rice is cooking, prepare the stir-fry. Whisk together the soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and corn starch. Set near the stove.

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.

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.

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.

Serve immediately with rice. Leftovers will keep for a week.

Jeremy thought that the recipe was good, but since he isn't a fan of asparagus, he would have preferred that I left it out.  BUT...he ate it and didn't complain, so it must have been pretty good.   I tinker with Weight Watchers at Home, so if you are doing Weight Watchers, 1/4 of this recipe = 10 points plus per serving, which isn't great...but it was very filling.   

ENJOY!