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

1. 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.

2. 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.

3. 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.

4. Serve stir-fry with noodles.

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