Snow Peas With a Hint of Pork |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Food & Wine. 1998. Stir-fried pork and scallions add a rich flavor to this dish that's easily balanced by the round, fruity smoothness of a California Chardonnay Ingredients:
1 tablespoon dry white wine or 1 tablespoon dry sherry |
1 tablespoon soy sauce |
1/4 lb boneless pork tenderloin, thinly sliced |
1/2 lb snow peas |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
3 scallions, cut into 1/2-inch lengths |
2 garlic cloves, minced |
1/2 cup chicken broth |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1 teaspoon cornstarch, mixed with |
1 teaspoon cold water |
Directions:
1. In a small bowl, combine the wine and soy sauce. Add the pork and stir to coat. Let stand at room temperature for at least 30 minutes and up to 1 hour.
2. In a medium saucepan of boiling water, cook the snow peas until bright green, about 1 minute. Drain, refresh under cold running water and drain again.
3. Set a large wok over high heat until very hot. Add the oil and swirl to coat.
4. When the oil is hot, add the scallions and garlic and stir-fry for 30 seconds. Add the pork and any remaining marinade and stir-fry until the meat changes color, 1 to 2 minutes.
5. Add the snow peas and stir-fry for 30 seconds, then add the broth, sugar and salt. Cover and cook for 1 minute.
6. Add the cornstarch mixture and cook, stirring occasionally, until the sauce thickens, 1 to 2 minutes. Remove from the heat, transfer to a platter and serve hot.
|
|