Pork and Mushroom Stir-Fry

Ingredients

• 1pound pork tenderloin
• ¼cup oyster sauce
• 2tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
• 2teaspoons sesame oil
• 1clove garlic, minced
• ⅛teaspoon hot red pepper flakes
• 1 ½teaspoons corn or canola oil
• 4scallions, trimmed, halved lengthwise and cut into 2-inch pieces
• 1cup baby corn, each cob halved crosswise
• 1 ½cups sugar snap peas
• 2cups sliced bok choy
• 1cup sliced oyster mushrooms
• 1cup sliced shiitake mushrooms
• 3cups bean sprouts
• 2tablespoons finely chopped cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    289 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans 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

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

  Powered by DiningAndCooking.com

4 servings

Preparation

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.

15 minutes