Pork and scallops with crisp ginger Recipe

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Pork and scallops with crisp ginger

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Ethnic, Ginger, Herbs & Spices, Meats, Pork, Scallops, Seafood	Rating:	0
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Ingredients:

		-JUDI M. PHELPS
1	lbs	Asparagus
1	large	Red pepper
2		2-3" pieces ginger
1		Pork tenderloin, (about ?/td>
		-lb)
2	tbsp	Low-sodium soy sauce
2	tbsp	Dry sherry
1	tbsp	Cornstarch
1/2	tsp	Sugar
1/4	cup	Canola oil
1/2	lbs	Brown mushrooms
1/4	tsp	Salt, optional
3/4	lbs	Bay scallops

Procedures:

1	To remove tough ends from tender asparagus spears--the easy way, hold base of stalk firmly and bend.
2	End will snap and break off at just the right spot for the best eating.
3	About 1 hour before serving, discard tough ends from asparagus, trim scales, cut diagonally into 3-inch pieces.
4	Cut pepper into strips.
5	Peel ginger; grate 1 teaspoon.
6	Cut remaining ginger lengthwise into very thin slices; cut slices into hair-thin strips.
7	Cut pork tenderloin into 1/8-inch-thick slices.
8	In bowl, mix pork, soy sauce, sherry, cornstarch, sugar, and grated ginger.
9	In 12-inch skillet over medium-high heat, in hot oil, cook ginger strips about 1 minute or so until it has a light browned color.
10	Remove ginger with a slotted spoon and drain on paper towels.
11	In oil remaining in skillet, cook asparagus, red pepper, mushrooms, and salt (optional) until vegetables are tender-crisp, stirring quickly and frequently.
12	With slotted spoon, remove vegetables to plate.
13	In oil remaining in skillet over high heat, cook pork mixture over high heat a minute or so.
14	Add scallops and cook until pork loses its pink color and scallops are tender about 2 to 3 minutes, adding a little more oil if it is needed.
15	Return vegetables to skillet; stir-fry until heated through.
16	Spoon pork mixture onto platter; sprinkle with ginger strips.
17	Makes 6 servings.
18	Note: meat slices more easily if it is frozen slightly (about 40 minutes).
19	You can hold your knife on a slant and slice across the width to get nicely uniform pieces