Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 pound pork tenderloin thinly against the grain, then marinate it in 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, and 1 teaspoon cornstarch for 15 minutes.

2. 2

   In a small bowl, whisk together 1/2 cup tamarind paste, 4 tablespoons light soy sauce, 3 tablespoons brown sugar, and 1/2 cup chicken broth to create the stir-fry sauce.

3. 3

   Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering, then add the marinated pork and stir-fry for 3-4 minutes until lightly browned and cooked through, removing it from the wok and setting aside.

4. 4

   Add the remaining 1 tablespoon vegetable oil to the wok, then add 1 tablespoon minced fresh ginger, 3 minced garlic cloves, and 1/2 teaspoon crushed Sichuan peppercorns, stirring for 30 seconds until fragrant.

5. 5

   Add 1 pound asparagus pieces and 6 ounces snow peas to the wok, stir-frying for 3-4 minutes until crisp-tender.

6. 6

   Return the cooked pork to the wok, pour in the prepared tamarind sauce, and stir everything together, allowing the sauce to thicken slightly for 1-2 minutes.

7. 7

   Drizzle with 1 teaspoon sesame oil and serve immediately with steamed rice.