If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Stir-Fry of Asparagus, Sugar Snap Peas and Pork Tenderloin

Sugar Snaps have joined the Asparagus
at The Farmer’s Market 
         You may wonder how much more asparagus I can possibly eat this asparagus season.  The answer is I’ll eat as much as I can.  I love the fresh flavor and texture that asparagus brings to the dinner plate. And the season is all too short for asparagus fans like me.  Now another Spring favorite has arrived.  Sugar Snap Peas are in! This Asian inspired dish uses them both in a crunchy dish that cooks in all of 15 minutes.  You could make this dish with boneless breasts of chicken or, for a meatless meal, use tofu.  I chose pork tenderloin for a weeknight dinner recently.  Because this recipe is for 4, we ended up with enough for Andrew to enjoy a second helping a couple of nights later.  One note: While there are red pepper flakes in the recipe, when Andrew re-heated the dish, he gave it a shot of Sriracha Chile Sauce and loved the spicy result.  If you’ve got children, proceed with caution if you decide you want more heat.

         The Stir Fry is the kitchen’s gift to the time-frazzled cook.  Once the prep has been done, it’s a simple matter of layering the ingredients in a wok or sauté pan and building your sauce as you do. That’s not to say that there isn’t prep here – the pork has to be sliced, the asparagus need trimming, the snap peas have to have their tips shaved and there’s the slicing of a couple of shallots, the mincing of a little garlic and ginger.  The sauce is simply the stirring together some readily available pantry items straight from their bottles.  Although it would be more authentic, a wok is unnecessary.  The largest family skillet can be pressed into use with excellent results.  You don’t need to serve it with rice if you’re on Dr. Dukan’s diet but I did. It soaks up the sweet and salty sauce and acts as a bed for your stir-fry. Another thing I recently learned was pressed into service here: If you put the pork in the freezer for about 20 minutes, the slicing will be infinitely easier.  I had just done this with some raw tuna and it really is a godsend. Here’s the recipe:

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