Recipe by evelyn/athens
An exceptional stir-fry. From Gourmet magazine (2001).
Top Review by kvbodens
Another excellent dish. Yes, the pork was the best part. I've never done breading like that before, but it was perfect! I might try that with sweet and sour chicken sometime... Oh, yeah, we skipped the soy sauce due to allergy...
- 1 tablespoon medium-dry sherry
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3⁄4 lb boneless pork loin, thinly sliced,then cut into 2 by 1/4 inch strips
- 1 teaspoon sugar
- 3 tablespoons peanut oil
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons minced garlic
- 1⁄2 teaspoon dried hot red pepper flakes
- 1 large red bell pepper, cut into 1/4 inch thick strips
- 1⁄2 lb snow peas, trimmed
- 1 cup salted roasted cashews
Directions See How It's Made
- Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
- Add pork, stirring to coat well, and let stand 10 minutes.
- Stir together sugar and remaining 2 tblsps soy sauce.
- Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
- Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds.
- Add bell pepper and stir-fry 2 minutes.
- Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes.
- Transfer vegetables to a bowl.
- Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds.
- Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes.
- Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
- Serve with steamed rice.