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Pork tenderloin is a bit more expensive than chicken or tofu, but the small, juicy slices that are cooked just through are so delicious, we couldn't resist.

We referred to a few recipes we've used and modified over the years, one of which calls for sherry to deepen the flavor of the sauce. We used plenty of garlic and ginger and a tiny bit of cornstarch to help the sauce coat the meat and veggies.

Our one problem with cooking batches of food over high heat is that we risk burning the bits on the bottom of the pan (and setting off our smoke alarm). Our solution is to add a few tablespoons of water to the pan while the vegetables cook. It speeds things up with a little steaming action, prevents everything from burning, and picks up flavors from the bottom of the pan that only enhance the sauce.

If you have everything chopped and ready to go, this dish can come together in about 15 minutes. We served ours over brown rice, which we cooked while we prepped our ingredients.

Pork Stir-Fry with Asparagus and Sugar Snap Peas
serves 4

1 small pork tenderloin (between 12-16 ounces)
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 shallots, sliced thin
2 cloves garlic, minced
1 inch piece ginger, peeled and minced
1 pound asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas
1/4 cup water
1/2 teaspoon red pepper flakes

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.

Whisk together the soy sauce, sherry, brown sugar, rice vinegar, and corn starch. Set aside.

Heat 1 tablespoon of the sesame 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, about 3 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. If the garlic is getting too brown, lower the heat to medium-high. 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. You want to allow the vegetables to steam slightly and keep the shallots and garlic from burning, but most of the liquid should evaporate quickly.

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 rice.

*If the meat is too pliable to cut accurately, freeze it for 15 minutes.

Helpful links:

• How to Cook Rice on the Stove
• How to Trim Asparagus
• How to Peel Ginger
• How to Season a Wok
• Recipe: Spicy Broccoli Tofu Stir-Fry