Recipe ingredients and directions:

Yield: 6 Servings

1 lb asparagus

1 lg red pepper

2 3-inch pieces ginger

1 pork tenderloin, (about 3/4 lb)

2 T low-sodium soy sauce

2 T dry sherry

1 T cornstarch

1/2 ts sugar

1/4 c canola oil

1/2 lb brown mushrooms

1/4 ts salt, optional

3/4 lb bay scallops

To remove tough ends from tender asparagus spears--the easy way,

hold base of stalk firmly and bend. End will snap and break off

at just the right spot for the best eating.

About 1 hour before serving, discard tough ends from asparagus,

trim scales, cut diagonally into 3-inch pieces. Cut pepper into

strips. Peel ginger, grate 1 teaspoon. Cut remaining ginger

lengthwise into very thin slices, cut slices into hair-thin strips.

Cut pork tenderloin into 1/8-inch-thick slices. In bowl, mix pork,

soy sauce, sherry, cornstarch, sugar, and grated ginger.

In 12-inch skillet over medium-high heat, in hot oil, cook ginger

strips about 1 minute or so until it has a light browned color.

Remove ginger with a slotted spoon and drain on paper towels. In

oil remaining in skillet, cook asparagus, red pepper, mushrooms,

and salt (optional) until vegetables are tender-crisp, stirring

quickly and frequently. With slotted spoon, remove vegetables to

plate.

In oil remaining in skillet over high heat, cook pork mixture over

high heat a minute or so. Add scallops and cook until pork loses

its pink color and scallops are tender about 2 to 3 minutes, adding

a little more oil if it is needed. Return vegetables to skillet,

stir-fry until heated through. Spoon pork mixture onto platter,

sprinkle with ginger strips. Makes 6 servings.

Note: Meat slices more easily if it is frozen slightly (about 40

minutes). You can hold your knife on a slant and slice across the

width to get nicely uniform pieces.

Category: Asian Recipes