Pork Stir Fry w/Carrots & Snow PeasDo you like cooking with rice noodles? I do. And we like eating them too: they’re a hip, wheat-free noodle. Too easy to prepare, I boil water and soak them in the pot for 10 minutes. Rice noodles! When I saw the recipe for “Pork Stir-Fry with Carrots & Snow Peas,” in the February 2014 issue of Cuisine at Home (recipe below), I knew I’d bring rice noodles into the meal.

Pork Stir-Fry with Carrots & Snow Peas
Cuisine at Home, February 2014
4 servings

1 lb. pork tenderloin, cut into thin strips
6 Tbsp. soy sauce
1 cup chicken broth
1/2 cup dry sherry
2 Tbsp. cornstarch
2 Tbsp. honey
2 Tbsp. tomato paste
4 tsp. canola oil
2 Tbsp. minced fresh garlic
2 Tbsp. minced fresh ginger
3 cups snow peas
2 cups carrot strips
4 Tbsp. sliced scallions
4 tsp. sesame seeds

Combine pork strips and 2 Tbsp. soy sauce; cover and refrigerate while preparing the sauce.

For the sauce: whisk together 4 Tbsp. soy sauce, broth, sherry, cornstarch, honey, tomato paste and a pinch of pepper. Set aside.
Preheat wok (or large skillet) and spray with nonstick spray. Heat 2 tsp. canola oil and stir-fry half the pork until cooked through, 2-3 minutes. Transfer pork to a plate and stir-fry the remaining pork; transfer to same plate.

Add remaining 2 tsp. canola oil, garlic and ginger; stir-fry 10-15 seconds. Add snow peas; stir-fry 2 minutes. Return pork to pan; add sauce and cook until sauce thickens; 1-2 minutes. Add carrots; stir-fry 1 minute.

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The appealing collection of ingredients, here, are easy to pull together. Pork tenderloin makes me comfortable and assured: so simple to slice, marinate, stir fry. I always use dry marsala when a recipe calls for “dry sherry” and it always smells great in the pan. Lots of garlic, lots of ginger. Snow peas and carrots win a family-friendly victory. Pull this meal together -- quickly -- and reaffirm your heroic status at the table.

PREP TIME: eat your meal after less than 30 minutes of prep and cooking
soy sauce + marsala + honey + tomato paste + garlic + ginger = flavorful powerhouse

Next time, I will seek comfort -- once again -- in the Ottolenghi/Tamimi Jerusalem cookbook. I will make their “Herb Pie,” to indulge in phyllo dough and a whole heap of green leaves. Come back to my site next week, to see what happens.