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
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