Yield: 4 Servings
|8 ounces||Pork tenderloin; cut into 1 1/2\" stri|
|¼ cup||Low-sodium soy sauce|
|2 tablespoons||Marsala wine; sweet|
|1 tablespoon||Dark sesame oil|
|\N \N||Salt and pepper|
|2 tablespoons||Peanut oil|
|¼ cup||Fresh ginger; slivered|
|8 \N||Whole scallions; chopped|
|1 small||Savoy cabbage; cored and sliced|
|2 \N||Whole carrots; peeled and grated|
|10 \N||Whole shiitake mushrooms; sliced|
Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper to taste in a small bowl; toss and set aside. Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately with Curry-Scented Pancakes and Warm Plaum Sauce.
Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine <ksimpson@...>
NOTES : Serve with Curry-Scented Pancakes.