Pork & scallops with crisp ginger
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | pounds | Asparagus |
| 1 | large | Red pepper |
| 2 | 2-3\" pieces ginger | |
| 1 | Pork tenderloin; (about 3/4 lb) | |
| 2 | tablespoons | Low-sodium soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Sugar |
| ¼ | cup | Canola oil |
| ½ | pounds | Brown mushrooms |
| ¼ | teaspoon | Salt; optional |
| ¾ | pounds | Bay scallops |
Directions
To remove tough ends from tender asparagus spears--the easy way, hold base of stalk firmly and bend. End will snap and break off at just the right spot for the best eating.
About 1 hour before serving, discard tough ends from asparagus, trim scales, cut diagonally into 3-inch pieces. Cut pepper into strips.
Peel ginger; grate 1 teaspoon. Cut remaining ginger lengthwise into very thin slices; cut slices into hair-thin strips. Cut pork tenderloin into ⅛-inch-thick slices. In bowl, mix pork, soy sauce, sherry, cornstarch, sugar, and grated ginger.
In 12-inch skillet over medium-high heat, in hot oil, cook ginger strips about 1 minute or so until it has a light browned color.
Remove ginger with a slotted spoon and drain on paper towels. In oil remaining in skillet, cook asparagus, red pepper, mushrooms, and salt (optional) until vegetables are tender-crisp, stirring quickly and frequently. With slotted spoon, remove vegetables to plate.
In oil remaining in skillet over high heat, cook pork mixture over high heat a minute or so. Add scallops and cook until pork loses its pink color and scallops are tender about 2 to 3 minutes, adding a little more oil if it is needed. Return vegetables to skillet; stir-fry until heated through. Spoon pork mixture onto platter; sprinkle with ginger strips. Makes 6 servings.
Note: Meat slices more easily if it is frozen slightly (about 40 minutes). You can hold your knife on a slant and slice across the width to get nicely uniform pieces.
Shared and MM by Judi M. Phelps jphelps@... or jphelps@...