Snow Peas With a Hint of Pork

Food & Wine. 1998. "Stir-fried pork and scallions add a rich flavor to this dish that's easily balanced by the round, fruity smoothness of a California Chardonnay"

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon dry white wine or 1  tablespoon dry sherry
• 1  tablespoon soy sauce
• 1⁄4 lb  boneless  pork tenderloin, thinly sliced
• 1⁄2 lb snow peas
• 1  tablespoon  peanut oil or 1  tablespoon  vegetable oil
• 3  scallions, cut into 1/2-inch lengths
• 2  garlic cloves, minced
• 1⁄2 cup chicken broth
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1  teaspoon cornstarch, mixed with
• 1  teaspoon cold water

Directions

1. In a small bowl, combine the wine and soy sauce. Add the pork and stir to coat. Let stand at room temperature for at least 30 minutes and up to 1 hour.
2. In a medium saucepan of boiling water, cook the snow peas until bright green, about 1 minute. Drain, refresh under cold running water and drain again.
3. Set a large wok over high heat until very hot. Add the oil and swirl to coat.
4. When the oil is hot, add the scallions and garlic and stir-fry for 30 seconds. Add the pork and any remaining marinade and stir-fry until the meat changes color, 1 to 2 minutes.
5. Add the snow peas and stir-fry for 30 seconds, then add the broth, sugar and salt. Cover and cook for 1 minute.
6. Add the cornstarch mixture and cook, stirring occasionally, until the sauce thickens, 1 to 2 minutes. Remove from the heat, transfer to a platter and serve hot.