Pork Stir-Fry With Vegetables
INGREDIENTS
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This stir-fry, also from The Pleasures of Cooking for One, by Judith Jones (Knopf, 2009), is a versatile recipe in which you can mix and match. Leave out the meat if you want a vegetarian dish. Use it as a template for a stir-fry. The important thing
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is to have everything prepped ahead of time and lined up near the stove. Have sauce ingredients mixed in a little bowl and have cooked rice ready.
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1 garlic clove, smashed and peeled
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1 slice ginger, about the size of a quarter, peeled
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2 1/2 - 3 ounces pork tenderloin, cut into 1/4-inch pieces or small strips
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3 or 4 mushrooms, sliced thick
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1 small rib celery, cut into 1/4-inch pieces
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Six 1/4-inch strips red bell pepper
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1 tablespoon dry sherry
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1/4 cup chicken broth or water
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Small handful of snow peas, strings removed, cut in half on the diagonal
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2 teaspoons soy sauce
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Pinch of salt
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Pinch of sugar
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1 teaspoon cornstarch
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1 tablespoon water
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1/2 teaspoon toasted sesame oil
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A few cashews or macadamia nuts (optional)
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