Categories: Asian
Ingredients
- 1/4 cup chicken broth
- 1/4 cup dry sherry
- 1/4 cup soy sauce
- 3 tbsp sweet chili sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 tsp hoisin sauce
- 2 tsp toasted sesame oil
- 1/4 tsp red pepper flakes
- 8 oz pork tenderloin, trimmed, thinly sliced
- 2 tbsp peanut oil
- 1/2 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced leeks, white and light green parts only
- 1 tbsp minced fresh ginger
- 2 tsp minced fresh garlic
- Cooked ramen or Chinese noodles
Directions
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Whisk together broth, sherry, soy sauce, chili sauce, brown sugar, cornstarch, hoisin, sesame oil and pepper flakes in a bowl. Add pork and let marinate 10 minutes.
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Heat peanut oil in a wok or large skillet over high. Add pork, reserving marinade. Stir-fry pork until cooked through, 2-3 minutes; transfer to a plate.
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Add asparagus and bell peppers to wok; stir-fry 2-3 minutes. Add leeks, ginger, and garlic; stir-fry until fragrant, 1 minute. Return pork to wok and stir in reserve marinade, scraping up any brown bits. Boil marinade until thickened, 2-3 minutes.
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Serve stir-fry with noodles.