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Wednesday, March 29, 2017

Pork and Mushroom Stir-Fry

Nigella Lawson  
  Time 15 minutes 
 Yield 4 servings
Featured in: At My Table; The Stir Fry Conquered, With Skill And Skillet. 

1 pound pork tenderloin
¼ cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
2 teaspoons sesame oil
1 clove garlic, minced
1/8 teaspoon hot red pepper flakes
1 ½ teaspoons corn or canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 ½ cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
3 cups bean sprouts
2 tablespoons finely chopped cilantro

1. 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.
2. 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.
3. 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.

Nutritional analysis per serving (4 servings)
289 calories; 8 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 29 grams protein; 73 milligrams cholesterol; 587 milligrams sodium

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