Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Pork tenderloin; cut into 1 1/2\" stri |
| ¼ cup | Low-sodium soy sauce |
| 2 tablespoons | Marsala wine; sweet |
| 2 teaspoons | Sugar |
| 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.