Please don't let the list of ingredients scare you - it's not as bad as you think. Also, feel free to add other vegetables, such as bamboo or bean sprouts. The combinations are limitless. Make sure you use a sherry you would drink, not a cooking sherry. Enjoy!
½ lb. spaghetti noodles, cooked
½ lb. pork tenderloin, sliced thin in slivers (for this demonstration, I used a teriyaki-marinated tenderloin)
1 red pepper
1 green, yellow, or orange pepper
1 medium yellow onion
1 small clove garlic, minced
½ tsp. freshly grated ginger
1 c. chicken broth
1 T soy sauce
1 T sherry
2 tsp. sugar
½ tsp. sesame oil
2 T corn starch
4 green onions, chopped
1 can (15oz.) baby corn, drained
½ lb. sugar snap peas
2 T. stir fry oil OR canola oil
¼ c. shredded carrot
pinch of hot pepper flakes
Place pork tenderloin in freezer for several hours, so that it is easier to cut into thin slices.
Remove seeds from peppers and cut into strips or large pieces; cut onion into medium chunks and mince one clove of garlic.
Heat stir fry or canola oil in wok or large skillet. Add peppers, yellow onion, carrot, peas, hot pepper flakes, and garlic. Stir fry until vegetables are soft. Remove to a dish and set aside.
Add more oil if needed, then add thinly sliced pork. Stir fry until pork is slightly browned. Return vegetables to wok and add corn.
In a large bowl, add chicken broth, soy sauce, sherry, sugar, ginger, and corn starch to make a slurry. Add to wok and stir fry until vegetables and pork are coated in the liquid. If the mixture is too thick, additional chicken broth may be added. Add sesame oil.
Add cooked noodles and chopped green onions. Toss and serve.
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