marinate the meat the night before, and have dinner on the table in minutes. from today's NY Times, this goes well over rice.
- 1 lb pork tenderloin
- 1⁄4 cup oyster sauce
- 2 tablespoons plus 1/4 cup dry sherry or 2 tablespoons Chinese wine
- 2 teaspoons sesame oil
- 1 garlic clove, minced
- 1⁄8 teaspoon hot red pepper flakes
- 1 1⁄2 teaspoons corn or 1 1⁄2 teaspoons canola oil
- 4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
- 1 cup baby corn, each cob halved crosswise
- 1 1⁄2 cups sugar snap peas
- 2 cups sliced bok choy
- 1 cup sliced oyster mushroom
- 1 cup sliced shiitake mushroom
- 3 cups bean sprouts
- 2 tablespoons finely chopped cilantro
- Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
- Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
- Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.