PORK & MUSHROOM STIR FRY

By BobD

Ingredients

• 1 pound pork tenderloin
• 1/4 cup oyster sauce
• 2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
• 2 teaspoons sesame oil
• 1 clove garlic, minced
• 1/8 teaspoon hot red pepper flakes
• 1 1/2 teaspoons corn or 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 mushrooms
• 1 cup sliced shiitake mushrooms
• 3 cups bean sprouts
• 2 tablespoons finely chopped cilantro

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 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.

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.

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.