No doubt: Stir-frying is fast. The frying itself, that is. Sometimes the prep work can be anything but: Chop these, shred those, dice 25 things into the wok. This recipe manages to eke a lot of flavor from a list of ingredients that, in the stir-fry world at least, is relatively short.

And it has a therapeutic plus: After a day at the office, there can be something curiously satisfying about whacking a pork tenderloin with a rolling pin.

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