Stir-fry with Snow Peas, Red Pepper, and Spicy Pork

January 26, 2010

Dinner: we saw some good-looking snow peas and decided to make use of them in a stir-fry, Epicurious.com recipe–one of the best we’ve come across.  (We got a small tenderloin, which was wonderfully flavorful and tender, from Whole Foods.)  The details count, and yet still simple:

  • 1 tablespoon medium-dry Sherry
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 2 teaspoons Asian sesame oil
  • 3/4 lb boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips
  • 1 teaspoon sugar
  • 3 tablespoons peanut oil
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 large red bell pepper, cut into 1/4-inch-thick strips
  • 1/2 lb snow peas, trimmed
  • 1 cup salted roasted cashews
  • Accompaniment: rice

Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.

Stir together sugar and remaining 2 tablespoons soy sauce.

Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. 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. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.

Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

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