RECIPES OF CHINA

Ingredients

3/4 lb

1 tbsp

2 tsp

3 tbsp

2 tsp

1 tsp

3 tbsp

2 tsp

2 tsp

1/2 tsp

1 large

1/2 lb

1 cup

Boneless pork loin (thinly sliced, & cut into 2 by 1/4 inch strips)

Medium-dry sherry

Cornstarch

Soy sauce

Sesame oil

Sugar

Peanut oil

Fresh ginger (peeled & minced)

Garlic (minced)

Hot red pepper flakes (dried)

Red bell pepper (cut into 1/4 inch thick strips)

Snow peas (trimmed)

Salted roasted cashews

1. Stir together Sherry, cornstarch, and 1 tbsp soy sauce, then stir in  the sesame oil
2. Add pork, stirring to coat well, and allow to stand 10 minutes
3. Stir together sugar and remaining 2 tbsp soy sauce
4. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately
5. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant (about 5 seconds)
6. Add bell pepper and stir-fry  for about 2 minutes.
7. Add snow peas and cashews and stir-fry until snow peas are crisp-tender for about 1 to 2 minutes
8. Transfer vegetables to a bowl
9. Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant for about 5 seconds
10. Add pork and stir-fry, separating strips, until browned and barely cooked through for about 2 to 3 minutes
11. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through for about 1 minute more

Serve with steamed rice