The combination of soy sauce, honey and sherry adds a sweet glaze to this stir-fried pork tenderloin. I added Chinese noodles and broccoli florets to complete this easy meal. These noodles can be found dried in the Asian section of the market or steamed in the produce section. They only need a few minutes to cook. You can use angel hair pasta instead.
I use a small amount of sherry with soy sauce. If you don’t have sherry on hand, you can buy it in small bottles or splits in a wine store. Or use unsalted chicken broth instead.
You can use regular sesame oil instead of toasted sesame oil.
If using dried noodles instead of fresh, boil 2 to 3 minutes longer.
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Honey Glazed Stir-Fried Pork
INGREDIENTS
1 tablespoon reduced-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon honey
1/4 teaspoon red pepper flakes
3/4 pound pork tenderloin, sliced into 1/2-inch strips
1/4 pound fresh or steamed Chinese noodles
4 teaspoons toasted sesame oil, divided use
1/4 pound broccoli florets
2 cups sliced onion
2 cups sliced red bell pepper
DIRECTIONS
Place a large pot of water on to boil. In a small bowl, stir together the soy sauce, sherry, honey, and red pepper flakes. Add the pork strips and toss well. Ser aside. When water comes to a boil, add the noodles and boil for 2 minutes. Test to make sure they are soft. Boil another minute, if needed. Remove 2 tablespoons water to a bowl and add 2 teaspoons sesame oil and noodles. Toss well. Drain the noodles and add to the bowl. Toss well, divide in half and place on two dinner plates.
Heat a wok or skillet over high heat. Add the remaining 2 teaspoons sesame oil. Add the pork with the marinade and stir fry for 1 minute. Remove to a plate. Add the broccoli, onion and red bell pepper and stir-fry for 2 minutes return the meat to the wok continue to stir-fry 1 minute. Divide in half and add to the two dinner plates over the noodles.
Yield 2 servings.
Recipe by Linda Gassenheimer
(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” /Tribune News Service
