Healthy eating is still going strong this January. I often hear from people that cooking healthy is hard. It CAN be hard. Looking at all the ingredients and all the steps can be daunting. But healthy eating can be as simple as throwing things in a bowl, tossing with some strips of pork, and chopping a few vegetables. This recipe from Cooking Light is a perfect example. The majority of the ingredients are a marinade for the pork. It really is easy to switch up flavors and textures when stir frying meat and vegetables. Substitute beef or chicken and add other vegetables such as carrots or sugar snap peas. The possibilities are many with stir frying!
- 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
1. 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.
2. 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. Serve immediately.