Garnish this Vietnamese-style stir-fry with chopped peanuts and fresh Thai basil. Serve over rice noodles.
- 1/2 cup (125 mL) water
- 2 tbsp (25 mL) fish sauce
- 1 tbsp (15 mL) oyster sauce
- 1 tsp (5 mL) each granulated sugar, cornstarch and soy sauce
- 1/4 tsp (1 mL) crushed red pepper flakes
- 1 Ontario Pork Tenderloin (about 12 oz/375 g)
- 1/4 tsp (1 mL) pepper
- 2 tbsp (25 mL) vegetable oil
- 1 lb (500 g) Ontario Asparagus, trimmed and sliced into bite-size pieces
- 1/2 cup (125 mL) thinly sliced Ontario Shallots
- 2 tsp (10 mL) minced fresh gingerroot
- 3 cloves garlic, minced
- 1 Ontario Greenhouse Sweet Yellow Pepper, sliced into strips
- 1 tbsp (15 mL) rice vinegar
In small bowl, whisk together, 1/4 cup (50 mL) of the water, fish sauce, oyster sauce, sugar, cornstarch, soy sauce and red pepper flakes; set aside.
Slice pork into bite-size strips; season with pepper. In large nonstick skillet, heat 1 tbsp (15 mL) of oil over medium-high heat. Stir-fry pork in batches until browned; transfer to bowl.
Add remaining oil to skillet; add asparagus, shallots, ginger, garlic and pepper strips; stir-fry for 2 minutes. Stir in remaining water; reduce heat to medium, cover and cook until asparagus is tender-crisp, about 4 minutes. Stir in reserved sauce and pork with any accumulated juices; stir-fry until pork is heated through and sauce is thickened, about 2 minutes. Remove from heat and stir in vinegar.
Place pork tenderloin in the freezer for 20 minutes to make it easier to slice.
- Calories: 230
- Protein: 21 grams
- Fat: 12 grams
- Carbohydrate: 11 grams
- Fibre: 2 grams
- Sodium: 830 mg