Pork and Vegetable Stir Fry |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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marinate the meat the night before, and have dinner on the table in minutes. from today's NY Times, this goes well over rice. Ingredients:
1 lb pork tenderloin |
1/4 cup oyster sauce |
2 tablespoons plus 1/4 cup dry sherry or 2 tablespoons chinese wine |
2 teaspoons sesame oil |
1 garlic clove, minced |
1/8 teaspoon hot red pepper flakes |
1 1/2 teaspoons corn or 1 1/2 teaspoons canola oil |
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces |
1 cup baby corn, each cob halved crosswise |
1 1/2 cups sugar snap peas |
2 cups sliced bok choy |
1 cup sliced oyster mushroom |
1 cup sliced shiitake mushroom |
3 cups bean sprouts |
2 tablespoons finely chopped cilantro |
Directions:
1. Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
2. Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
3. Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.
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