Vegetable And Pork Stir Fry
Serves:
Ingredients:
1
lb
Lean boneless pork
Frozen pea pods, thawed and
halved crosswise)
1
tb
Cooking oil
1
cn
Oyster, straw, or shiitake
mushrooms, drained
And cut into bite-size
pieces (15 oz)
2
c
Bok choy or cabbage,
crosswise (OR 6 oz
2
c
Fresh pea pods , halved
3/4
c
Dry sherry
1/4
c
Hoisin sauce
1
tb
Fresh ginger, grated
3
Cloves garlic, minced
1/2
lb
Baby carrots (or carrots cut
in 2-inch pieces)
1
tb
Cornstarch
Nonstick spray coating
shredded
Method:
Partially freeze pork; cut on the bias into thin, bite-size strips.
Place pork in a plastic bag set in a shallow baking dish.
Combine sherry, hoisin sauce, ginger, garlic and 1/2 cup water; pour over pork.
Close bag and marinate meat for 15 minutes at room temperature or 1 to 2 hours in refrigerator.
Meanwhile, cook carrots, covered, in a small amount of boiling salted water for 5 minutes; drain.
Drain pork ; save marinade.
Stir cornstarch into marinade and set aside.
Spray a wok or 12 inch skillet with nonstick spray coating.
Preheat over high heat.
Add carrots; stir-fry for 2 minutes.
Add peapods; stir-fry for 2 minutes more.
Remove vegetables from the wok.
Add oil to the wok.
Stir-fry pork, half at a time, until no pink remains, 2 to 3 minutes.
Return all of the pork to wok; push away from center.
Stir marinade mixture and add to center of wok.
Cook and stir until bubbly.
Cook and stir for 1 minute more.
Return vegetables to wok; add mushrooms.
Cook and stir for 1 minute more.
Serve over bok choy or cabbage leaves.
MICROWAVE DIRECTIONS: Freeze, slice and marinate pork as above.
In a 1-quart microwave casserole, combine carrots and 2 tablespoons water.
Micro-cook on High for 3 minutes; drain.
Preheat a 10-inch microwave browning dish on High for 5 minutes.
Meanwhile, drain pork; save marinade.
Increase cornstarch to 4 teaspoons; stir into marinade and set aside.
Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden spoon.
Add pork.
Cook, uncovered, on High for 4 to 5 minutes or until no pink remains, stirring twice.
Remove pork and juices from browning dish and set aside.
Add carrots and peapods to browning dish.
Cook, covered, on High, for 2 minutes, stirring twice.
Stir pork and juices into the vegetables.
Add mushrooms.
Stir marinade; add to dish, mixing well.
Cook, uncovered, for 6 to 7 minutes, stirring every 2 minutes.
Continue cooking for 30 seconds more.
Serve as directed.