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Ingredients
| vegetable oil: 1 1/2 Tbl |
| garlic: 1 clove (smashed and peeled) |
| ginger root (minced): 1 tsp |
| pork tenderloin: 3 oz (cut into small strips) |
| white mushrooms: 4 whole mushrooms (thick sliced) |
| celery: 1 stalk (cut in to 1/4" pieces) |
| red bell pepper: 1/2 pepper (cut in to 1/4" strips) |
| sherry (wine): 1 Tbl |
| water: 1/4 cup |
| snow peas: 1/2 cup (strings removed) |
| sesame oil: 1 tsp |
sauce
| soy sauce: 2 tsp |
| salt: 1 dash |
| granulated sugar: 1 dash |
| cornstarch: 1 tsp |
| water: 1 Tbl |
Pork and Vegetable Stir-Fry for One
User rating:
The ingredients used can be varied to take advantage of what you have in your fridge and what is in season. This recipe works great served over rice or noodles or even eaten on its own.
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Prep Time
15 min -
Cook Time
10 min -
Servings
1 serving(s)
Tags
- Heat a wok, if you have one; otherwise, use a fairly large skillet. Pour in half the oil, and when it’s hot, scatter in the garlic and ginger. Swirl for half a minute, then toss in the pork, and stir-fry over high heat for less than a minute.
- Remove the meat to a bowl, and pour the remaining oil into the wok. Toss in the mushrooms, celery, and bell pepper, and stir-fry another minute. Add the sherry and water, toss in the snow peas, then cover and let steam for about 1½ minutes.
- Uncover, and return the pork to the pan. Mix together the sauce ingredients, and pour that into the wok. Stir-fry for a few seconds to heat and blend. Drizzle the sesame oil over, and serve over your choice of rice or noodles.