Pork & scallops with crisp ginger

6 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
1 pounds Asparagus
1 large Red pepper
2 2-3\" pieces ginger
1 Pork tenderloin; (about 3/4 lb)
2 tablespoons Low-sodium soy sauce
2 tablespoons Dry sherry
1 tablespoon Cornstarch
½ teaspoon Sugar
¼ cup Canola oil
½ pounds Brown mushrooms
¼ teaspoon Salt; optional
¾ pounds Bay scallops

Directions

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 ⅛-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.

Shared and MM by Judi M. Phelps jphelps@... or jphelps@...

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