Pork Stir-Fry With Asparagus And Sugar Snap Peas

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1 small pork tenderloin (between 12-16 ounces)

salt and pepper

1/4 cup soy sauce

2 tablespoons sherry

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 teaspoon corn starch

2 tablespoons sesame oil

2 shallots, sliced thin

2 cloves garlic, minced

1 inch piece ginger, peeled and minced

1 pound asparagus, trimmed and sliced into 1-inch pieces

1 1/2 cups sugar snap peas

1/4 cup water

1/2 teaspoon red pepper flakes

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