1 small pork tenderloin (between 12-16 ounces)
salt and pepper
1/4 cup soy sauce
2 tablespoons sherry
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon corn starch
2 tablespoons sesame oil
2 shallots, sliced thin
2 cloves garlic, minced
1 inch piece ginger, peeled and minced
1 pound asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas
1/4 cup water
1/2 teaspoon red pepper flakes
Slice the pork into medallions about 1/2-inch thick. Then slice each medallion into 2 or 3 strips.* Season the strips with salt and pepper.
Whisk together the soy sauce, sherry, brown sugar, rice vinegar, and corn starch. Set aside.
Heat 1 tablespoon of the sesame oil in a large (14-inch) saut? pan over high heat. Add the pork and cook, stirring and turning strips once or twice, until edges begin to brown and they are just cooked through, about 3 minutes. Remove from pan and set aside.
Add the other tablespoon of sesame oil to the pan, and cook the shallots for 2 to 3 minutes. Add the garlic and ginger and cook for another minute. If the garlic is getting too brown, lower the heat to medium-high. Add the asparagus, cook for another 30 seconds to 1 minute, and then add the sugar snap peas.
Pour half of the water into the pan, and scrape the bottom of the pan to pick up browned bits. You may need to add all of the water, depending on how high the heat and how brown your pan. You want to allow the vegetables to steam slightly and keep the shallots and garlic from burning, but most of the liquid should evaporate quickly.
Saut? the vegetable mixture for another 3 minutes, until asparagus and peas are bright green but still crunchy. Add the red pepper flakes. Add the sauce and the pork. Cook and stir until everything is coated in the sauce. Serve over rice.
*If the meat is too pliable to cut accurately, freeze it for 15 minutes.