Great recipe, especially if you are trying to get in a good amount of protein!
2T lower sodium soy sauce, divided
2 1/2tsp cornstarch, divided
2tsp sake (rice wine) or dry sherry
2tsp dark sesame oil
1 1lb pork tenderloin
1/3c unsalted chicken stock
1T canola oil
2tsp minced fresh garlic
2tsp minced peeled fresh ginger
1 small red bell pepper, cut into 2″ pieces
1/2 small white oniion, cut into thin wedges
1lb thin asparagus, trimmed and cut into 2″ pieces
1/2t kosher salt
2 (8.5oz) pouches precooked rice (such as Unlce Bens)
*You can omit the rice*
Combine 1T soy sauce, 2tsp cornstarch, sake and sesame oil in a large bowl. Add pork, toss to coat. Combine remaining 1T soy sauce remaining 1/2tsp cornstarch and stock in small bowl.
Heat a wok or large skillet over high heat. Add canola oil swirl to coat. Add garlic and gingr, stir fry for 30 seconds or until fragrant. Add pork mixture to pan, stir fry for 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.
Thank you cookinglight.