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Pork and Scallops with Crisp Ginger
Yield: 6 Servings
1 lb asparagus
1 lg red pepper
2 3-inch pieces ginger
1 pork tenderloin, (about 3/4 lb)
2 T low-sodium soy sauce
2 T dry sherry
1 T cornstarch
1/2 ts sugar
1/4 c canola oil
1/2 lb brown mushrooms
1/4 ts salt, optional
3/4 lb bay scallops
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 1/8-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.
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Pork Scallops