Pork & Scallops With Crisp Gingermeats, seafood 1 lb asparagus 1 large red pepper 2 2-3 pieces ginger 1 pork tenderloin; (about 3/4 lb) 2 tablespoon low-sodium soy sauce 2 tablespoon dry sherry 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4 cup canola oil 1/2 lb brown mushrooms 1/4 teaspoon 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. Shared and MM by Judi M. Phelps jphelps@slip.net or jphelps@best.com |
