STIR-FRY PORK AND VEGGIES ENJOY DAN:

PORK TENDERLOIN STIR-FRY WITH VEGGIES by CHEF DAN:
Serves 4 (CAN ADD MUSHROOMS, CAULIFLOWER OR ANY VEGGIES)

INGREDIENTS:

1 small pork tenderloin, cut into strips and seasoned with S&P
1 tablespoon red curry paste
1 onion, diced
1pound asparagus, trimmed and cut on the bias into 1-inch pieces
15 snap peas, trimmed
4 garlic cloves, minced
1 thumb-size fresh ginger, minced
1/4-cup soy sauce
2 tablespoons Marsala
2 tablespoons sweet chili sauce
2 tablespoons brown sugar
1 tablespoons rice vinegar
1 teaspoon corn starch
2 tablespoons grape-seed oil
1/4-cup white wine

DIRECTIONS:

1. Whisk together the soy sauce, Marsala, brown sugar, vinegar, sweet chili sauce, and corn starch. Set aside.
2. In a wok heat 1 tablespoons grape-seed oil over high-heat.
3. Add 1 tablespoon red curry paste and cook until dissolved.
4. Add the pork strips and cook until nice and brown, about 3 minutes.
5. Set aside.
6. Add 1 tablespoon grape-seed oil to the wok over high-heat and add onions, ginger and cook 3-4 minutes.
7. Add the garlic and cook for 1 minute.
8. Lower heat to medium-high.
9. Add asparagus, and snap peas and cook for 1-2 minutes.
10. Pour in the white wine and scrape the bottom of the wok to pick up the brown bits
11. Sauté the vegetables for another 3 minutes and add, soy sauce mixture, and the pork strips.
12. Cook until everything is well coated in the sauces, and heated through.
ENJOY DAN: BON-APPETITE!!