Stir-Fried Pork with Shiitakes and Snow Peas

Serves 4

Pan IconWHY THIS RECIPE WORKS: Tender, mild pork tenderloin pairs well with the earthiness of mushrooms and spinach and the sweetness of snow peas here. A balanced, flavorful sauce made with sweet hoisin sauce, salty soy sauce, and spicy red pepper flakes adds just the right complexity with a minimum of ingredients. To give the dish good textural contrast, we wait until the mushrooms are tender before we add the snow peas to our skillet, cooking them for just a few minutes to make sure they keep their appealing crispness. Freezing the pork tenderloin for 15 minutes will make it easier to slice. Serve with Easy White Rice.

1/3

cup hoisin sauce

1/3

cup water

2

tablespoons soy sauce

½

teaspoon red pepper flakes

3

tablespoons vegetable oil

1

(1-pound) pork tenderloin, trimmed, halved lengthwise, and sliced thin

1

pound shiitake mushrooms, stemmed and sliced thin

8

ounces snow peas, strings removed

4

garlic cloves, minced

1

tablespoon grated fresh ginger

3

ounces (3 cups) baby spinach

1. Whisk hoisin sauce, water, soy sauce, and red pepper flakes together in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat pork dry with paper towels. Add half of pork to skillet, break up any clumps, and cook until no longer pink, about 2 minutes; transfer to plate. Repeat with 1 tablespoon oil and remaining pork.

2. Add mushrooms and remaining 1 tablespoon oil to now-empty skillet and cook until just tender, about 3 minutes. Add snow peas and cook, stirring frequently, until bright green and crisp-tender, about 3 minutes. Clear center of skillet, add garlic and ginger, and cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir mixture into vegetables, then add pork and any accumulated juices and spinach to skillet. Whisk hoisin mixture to recombine, then add to skillet and cook, stirring constantly, until spinach wilts and sauce thickens, about 1 minute. Serve.