This flavorful stir fry is the perfect recipe to whip together after a long day at work. Quick and easy to make, plan on making extra for tomorrow’s lunch!
- 1 Tbsp medium-dry Sherry
- 2 tsp cornstarch
- 3 Tbsp soy sauce
- 2 tsp Asian sesame oil
- 3/4 lb. boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips
- 1 tsp sugar
- 3 Tbsp minced peeled fresh ginger
- 2 tsp minced garlic
- 1/2 tsp dried hot red pepper flakes
- 1 large red bell pepper, cut into 1/4-inch thick strips
- 1/2 lb. snow peas, trimmed
- 1 cup salted roasted cashews
Stir together Sherry, cornstarch, and 1 Tbsp soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
In another bowl, stir together sugar and remaining 2 Tbsp soy sauce.
Heat a wok or large nonstick skillet over high heat until a bead of water dropped on the cooking surface evaporates immediately. Add 1-1/2 Tbsp peanut oil, swirling wok to coat evenly, then stir fry 1 tsp ginger, 1 tsp garlic, and 1/4 tsp pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir fry 2 minutes. Add snow peas and cashews and stir fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
Heat remaining 1-1/2 Tbsp peanut oil in wok until just smoking, then stir fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir fry until vegetables are just heated through, about 1 minute more.
Source: Gourmet, January 2001
