This is delish – and the best part is that ALL of my kids like it!

This is by far my favorite way to cook pork tenderloin. I love that you don’t have to use a meat thermometer to cook it. Cut off as much fat as you can from the tenderloin and then start at one end and slice it thinly and place in a bowl with soy sauce and Shao Hing cooking wine. You can find this at Asian markets and I use it every time I stir fry and marinate meat. A couple of tablespoons each. While this marinates cut up whatever veggies you have – if you use broccoli its best if you steam it first. It’s an extra step but worthwhile. Steam just to take the raw edge off. It will cook more in the stir fry. I used onions, garlic and ginger as well.

Start with the meat and cook through in batches in a wok or large pan. Use a few tsp of canola oil. Remove from the pan and set aside. Add more oil and cook onions. Add the veggies in batches with additional oil for each new veggie. Make sure the veggies are all the same size. Then turn off heat and add oil and minced garlic and ginger to the center of the wok and stir 30 seconds then return to heat. Return meat and juices to pan and add two tablespoons each of soy sauce and wine. Heat until cooked through. Serve over rice.