Better-Than-Takeout Stir-Fry

Ingredients

Stir Fry

1 Indiana Kitchen pork tenderloin cut into small, bite-sized pieces

15 oz udon noodles frozen or vacuum-sealed

1 tbsp cooking oil

1/2 medium onion sliced

1 medium carrot peeled and cut

1 medium red pepper core and seeds removed, cut

1/2 cup corn

1/2 cup peas

1/2 head of broccoli cut into single florets

Sauce

1 tbsp rice wine vinegar

1/2 cup soy sauce

2 tsp sesame oil

1/4 cup brown sugar

3 cloves cloves garlic

1 tsp fresh ginger

Instructions

1. In a medium bowl, mix together sauce ingredients and set aside.

2. Set cut pork tenderloin in the bowl with sauce and let marinade.

3. In a wok or skillet, heat a tbsp of oil over medium-high heat. Using a slotted spoon, remove pork from the sauce and put it in the wok. Cook pork, stirring, until cooked through. Remove pork and place it in a bowl.

4. Add carrots and broccoli to the wok and cook for about 1.5-2 minutes. Add pepper and onion and cook until tender-crisp. Then add corn and peas and stir for another 30 seconds.

5. Return pork to the wok. Add the rest of the sauce into the wok and bring to a boil. Boil for 1-2 minutes. Add udon to skillet and stir until hot and covered with sauce for about 2-3 minutes.

6. Serve warm, garnished with chopped peanuts.

7. Recipe Notes: Any vegetable can be used in this recipe. When cooking carrots and broccoli, add a tbsp of water to help cook thoroughly.