Recipe by chia
marinate the meat the night before, and have dinner on the table in minutes. from today's NY Times, this goes well over rice.
Top Review by Leslie in Texas
I made this for dinner last night, followed the recipe exactly, and it was delicious! DH had two helpings and was glad there will be some for lunch today! Thanks for posting this,Chia- it's a keeper!
- 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 See How It's Made
- 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.