Total Time
36mins
Prep 25 mins
Cook 11 mins

An exceptional stir-fry. From Gourmet magazine (2001).

Ingredients Nutrition

Directions

  1. Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
  2. Add pork, stirring to coat well, and let stand 10 minutes.
  3. Stir together sugar and remaining 2 tblsps soy sauce.
  4. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
  5. 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.
  6. Add bell pepper and stir-fry 2 minutes.
  7. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes.
  8. Transfer vegetables to a bowl.
  9. 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.
  10. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes.
  11. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
  12. Serve with steamed rice.
Most Helpful

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...

kvbodens March 10, 2004

Exceptional is right! The best part of the stir fry is the pork and I generally prefer the vegetables. It was so tender and flavorful. Beautiful, colorful presentation. It's a simple and truly outstanding recipe.

sugarpea January 17, 2004