1 lb asparagus
1 large red pepper
2 2-3 pieces ginger
1 pork tenderloin, (about 3/4 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 lb brown mushrooms
1/4 tsp salt, optional
3/4 lb bay scallops
A Recipe for
Pork & Scallops With Crisp Ginger
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
This Recipe for Pork & Scallops With Crisp Ginger is one of thousands in the Recipes-to-go Meat Cookbook.
Worries go down better with soup. |
| Jewish Proverb |
If you enjoy this Pork & Scallops With Crisp Ginger Recipe - you should enjoy the recipe collections you can find on the websites below:
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
This is a recipe for Pork & Scallops With Crisp Ginger from the recipe cookbook of Recipes-to-go (Meat)
Worries go down better with soup. |
| Jewish Proverb |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Food Tip |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Herb Tip |
To remove tough ends from tender asparagus spears--the easy way, hold
base of stalk firmly and bend. End will snap and break off at just
the right spot for the best eating.
About 1 hour before serving, discard tough ends from asparagus, trim
scales, cut diagonally into 3-inch pieces. Cut pepper into strips.
Peel ginger; grate 1 teaspoon. Cut remaining ginger lengthwise into
very thin slices; cut slices into hair-thin strips. Cut pork
tenderloin into 1/8-inch-thick slices. In bowl, mix pork, soy sauce,
sherry, cornstarch, sugar, and grated ginger.
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.
Remove ginger with a slotted spoon and drain on paper towels. In oil
remaining in skillet, cook asparagus, red pepper, mushrooms, and salt
(optional) until vegetables are tender-crisp, stirring quickly and
frequently. With slotted spoon, remove vegetables to plate.
In oil remaining in skillet over high heat, cook pork mixture over
high heat a minute or so. 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. Return vegetables to skillet;
stir-fry until heated through. Spoon pork mixture onto platter;
sprinkle with ginger strips. Makes 6 servings.
Note: Meat slices more easily if it is frozen slightly (about 40
minutes). You can hold your knife on a slant and slice across the
width to get nicely uniform pieces.
Shared and MM by Judi M. Phelps jphelps@slip.net or jphelps@best.com
Serves: 6
Pork & Scallops With Crisp Ginger Recipe brought to you by Recipes To-Go