Sake, or rice wine, is fragrant and slightly sweet, a perfect addition to this simple spring stir-fry. You can also use dry sherry wine or a small splash of sherry vinegar. If using larger asparagus, cut lengthwise into slices.
2 tablespoons lower-sodium soy sauce, divided
2 1/2 teaspoons cornstarch, divided
2 teaspoons sake (rice wine) or dry sherry
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into strips
1/3 cup unsalted chicken stock (such as Swanson)
1 tablespoon canola oil
2 teaspoons minced fresh garlic
2 teaspoons minced peeled fresh ginger
1 small red bell pepper, cut into 2-inch pieces
1/2 small white onion, cut into thin wedges (about 3/4 cup)
1 pound thin asparagus, trimmed and cut into 2-inch pieces
1/2 teaspoon kosher salt
2 (8.5-ounce) pouches precooked rice (such as Uncle Ben's)
How to Make It
Combine 1 tablespoon soy sauce, 2 teaspoons cornstarch, sake, and sesame oil in a large bowl. Add pork; toss to coat. Combine remaining 1 tablespoon soy sauce, remaining 1/2 teaspoon cornstarch, and stock in a small bowl.
Heat a wok or large skillet over high heat. Add canola oil; swirl to coat. Add garlic and ginger; stir-fry 30 seconds or until fragrant. Add pork mixture to pan; stir-fry 3 minutes or until browned. Add bell pepper, onion, and asparagus; stir-fry 3 minutes or until crisp-tender. Add stock mixture and salt; bring to a boil. Cook 2 minutes or until sauce is slightly thickened.
Prepare rice according to package directions. Serve with pork mixture.
This was just ok for us. Although the pork was wonderfully tender, I felt the dish was lacking overall in flavor. I will try it again, though, and perhaps add more ginger and garlic for a flavor boost.
This recipe was delicious! Used extra garlic and ginger, probably 1T each. Used high quality sake and other ingredients as suggested. Asparagus was small and tender. While I used low salt soy sauce for the recipe, and it was very tasty, we did use regular soy sauce on the table. We will make this again and again!
We enjoyed this, but kept adding things at the table--tamari, crushed red pepper, and finally--this was a good one, too--a dash of Dundee Ginger Marmalade. The recipe needs something a little acidic--maybe a bit of rice wine vinegar in the sauce would have done it, or some fresh pineapple stirred in. I'll definitely make this again, though, but with some additions. Please use only certified humanely raised pork.