Ingredients
12 oz. Lean Pork Tenderloin ( cut into thin ¼” slices)
2 tbsp. Soy Sauce
1 tbsp. Red Wine
1 tbsp. Sesame Oil
½ tsp. Corn Starch
For the Sauce:
2 tbsp. Soy Sauce
1 tbsp. Hoisin Sauce
3 tbsp. Oyster Sauce
1 tbsp. Rice Wine Vinegar
2 oz. Bouillon
1 tsp. Cornstarch (to thicken)
For the Stir-fry:
2 tbsp. Vegetable Oil
1 Medium Onion (sliced in thin strips)
1 tbsp. Gingerroot (minced)
2 tbsp. Fresh Garlic (minced)
1 lb. Asparagus Stalks (cleaned and cut into 3” pieces
2 oz. Mushrooms (Cremini or White – sliced)
1 Medium Red Bell Pepper (seeded and cut in strips)
2 4 oz. Packets Udon Noodles
Preparation
Marinate the Pork:
• Whisk together soy sauce, wine, sesame oil, and corn starch in a medium sized bowl
• Add pork strips to marinade – leave for approx. 10 minutes
For the Sauce:
• Whisk together soy sauce, hoisin sauce, and rice wine vinegar in a small bowl
• Add brown sugar, chili flakes, ginger, chili and sesame oils – stir together
• Add bouillon – if too watery add ½ tsp. corn starch
For the Stir Fry:
• Heat the vegetable oil in a skillet until hot
• Add the onions, ginger, and garlic – stir until slightly browned and soft
• Add the pork strips to the skillet – stir in until browned
• Add the asparagus, bell pepper strips and mushrooms - stir for about a minute
• Add the sauce mixture – stir in for about a minute
• Add the Udon noodles (they break apart easily) and stir in for 1 or 2 minutes
• Sprinkle with bouillon or water if too dry
• Turn the heat off – leave the noodles covered in the skillet until ready to serve
• Serve in individual bowls