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1 pound pork tenderloin, sliced thin
1/4 cup soy sauce
1/4 cup water
1/4 cup sherry or chicken stock
2 tablespoons honey
1 tablespoon corn starch
3 tablespoons canola oil
2 cloves garlic, minced
2 teaspoons fresh minced ginger
1 pound asparagus, trimmed and sliced into 1 to 2 inch pieces
1 red pepper sliced, into thin strips
2 chopped scallions
2 teaspoons toasted sesame seeds
Hot cooked rice
Whisk together the soy sauce, water, sherry, honey, and corn starch. Set aside. Heat 2 tablespoons canola oil in a wok or large skillet or wok. Add the pork and stir fry quickly to brown for 3 to 5 minutes. Remove pork from pan and set aside. Add the other tablespoon of canola oil to the pan. Add asparagus and red pepper and cook for a minute or two until tender-crisp. Add the garlic and ginger and cook for another 30 seconds, stirring constantly. Pour in soy sauce mixture and bring to a simmer until the sauce starts to thicken, stirring often. Add pork and any juices from the plate back to pan to warm. Serve over hot cooked rice with scallions and sesame seeds on top.