Stir-Fried Ginger Pork with Carrots and Snow Peas

By Kathy_S

You can use this recipe as is or as a guide, substituting chicken instead of pork and red peppers for the vegetables. I added sliced mushrooms, tossing them in with the vegetables.

Ingredients

• 2 carrots, peeled
• Kosher salt
• 8 long, diagonal slices peeled fresh ginger, 1/8 in thick
• 2 lbs pork tenderloin
• 1/3 cup peanut oil
• 1/2 lb snow peas, stems and strings removed
• 4 cloves of garlic, minced
• 2 tbsp dry white wine
• 1/4 cup soy sauce

Preparation

Step 1

Cut the carrots into strips 1/8 inch in diameter and 2 inches in length. Bring salted water to a boil, add carrots. Boil until just barely tender, drain and set aside. Cut the ginger slices into 1/8 inch strips. Cut the pork into thin slices and then into 1/4 inch strips.

Heat the oil in a frying pan over high heat. Add the pork and stir while cooking. After about 1 minute, add the blanched carrots, the snow peas, and the ginger. Stir-fry for another couple of minutes. Add the scallions and garlic and then the wine and soy sauce. Serve over rice.

Each serving counts 10 pts