The bright-green pea pods should retain a little crispness when stir-fried. To prepare, wash them thoroughly, then work your way through the pile one by one, snapping off the stem end and pulling off the string that runs along the edge. WINE RECOMMENDATION: 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.
- 1 tablespoon Chinese cooking wine, dry white wine or dry sherry
- 1 tablespoon soy sauce
- 1/4 pound boneless pork tenderloin, shoulder or butt, thinly sliced
- 1/2 pound snow peas
- 1 tablespoon peanut oil or 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
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.
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
Set a large wok over high heat until very hot. Add the oil and swirl to coat.
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. Add the snow peas and stir-fry for 30 seconds, then add the broth, sugar and salt. Cover and cook for 1 minute. 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
120 calories; 5g total fat; 18mg cholesterol; 588mg sodium; 11g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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