Ingredients
1 lb asparagus
1 large red pepper
2 2-3 pieces ginger
1 pork tenderloin, (about 3/4 lb)
2 tbsp low-sodium soy sauce
2 tbsp dry sherry
1 tbsp cornstarch
1/2 tsp sugar
1/4 cup canola oil
1/2 lb brown mushrooms
1/4 tsp salt, optional
3/4 lb 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 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
Servings: 6 servings
Pork & Scallops With Crisp Ginger Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Pork; Scallop; Seafood
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It is quite feasible to prove the history of recipes way back into ancient history, in truth as far back as early Egypt, and possibly even further. In practice though, in the main part, these early cook books were just basic hieroglyphic instructions for meal preparation.
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We hope you enjoy this Pork & Scallops With Crisp Ginger recipe.
