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Pork and Vegetable Stir Fry

Pork and Vegetable Stir Fry

Time: 25 mins

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

  • 1 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.
  • 2 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.
  • 3 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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