This stir-fry is an efficient way to use the tapered ends of pork tenderloin that tend to cook unevenly. Any kind of lean boneless pork will work as well.

8 oz pork tenderloin, sliced 1/8 ” thick
4 Tbsp reduced-sodium soy sauce, divided
1 tsp cornstarch
2 Tbsp dry sherry
1 tsp Oriental chili sauce, such as sriracha
2 Tbsp water
1 Tbsp cornstarch
1 Tbsp dark sesame oil
1 Tbsp canola oil
2 tsp minced garlic
1 tsp minced fresh ginger
4 oz crimini mushrooms, sliced
1 medium carrot, cut into match sticks
1 medium red bell pepper, cut into strips
4 ounces sugar snap peas, trimmed and halved
1 green onion, thinly sliced

1. In a medium bowl, combine pork, 1 Tbsp. soy sauce, and 1 tsp. cornstarch. Stir to combine, cover, and let stand 15 minutes.
2. Meanwhile, make the sauce. In a smaller bowl, stir together 3 Tbsp. soy sauce, sherry, chili sauce, water, 1 Tbsp. cornstarch, and sesame oil. Set aside.
3. In a wok or very large skillet, heat the canola oil over medium high heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the mushrooms and stir-fry for 1 minute. Add the carrots and stir-fry for 2 minutes. Add the bell pepper and pea pods and stir-fry for 2 minutes. Remove the veggies and set aside.
4. Add the pork to the wok and stir-fry for 2 to 3 minutes, until just done. Stir the sauce and add to the pan. Cook and stir until thick and bubbly, add 1 more cup of water, then cook and stir for 2 minutes more. Return the veggies to the pan and stir to coat with sauce and heat through.
5. Sprinkle with the green onion and serve over rice or noodles.

Servings: 2