Spicy Sriacha Pork Tenderloin with Ginger
To make marinade mix 1/2 cup rice wine or sake, 1/2 cup soy sauce, 2 tablespoons sriacha hot sauce, 1 teaspoon crushed red pepper flakes, and 1 tablespoon freshly grated or minced ginger. Combine ingredients well and set aside. This amount of marinade is enough for approximately 2 whole pork tenderloins( 2-2.5 lbs total)For best results let marinade rest in refrigerator for 3-6 hours.
Take pork tenderloins and split in half with sharp knife lengthwise Next slice across into 1/4 inch thick slices( or ask your butcher to do this for you). Place pork in a ziploc bag and cover with previously made marinade. Allow to marinate 12-24 hours under refrigeration. Remove from fridge one hour before cooking. Stir fry in a preheated pan or wok with assorted vegetables (carrots, onions, peppers, garlic, mushrooms, broccoli) which have been prepared (washed, dried, cut into bite sized pieces) for 5- 10 minutes total until desired degree of doneness.