Pork and Vegetable Stir Fry
photo by Hey Jude
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
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
- 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.
- 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.
- 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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Reviews
-
Delicious, I served this with steamed rice. I made as written, omitting the oyster mushrooms (couldn't find them at my stores), so doubled the shiitakes. This serves 4 but my husband lingered at the table with his chopsticks and ate all the good leftovers so, in this case, it only served two with some vegetarian leftovers! Thanks Chia...great keeper :)
RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
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<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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