¾ lb. pork tenderloin, cut into 1/3 inch rounds, then into 1/3 inch strips
3 Tbsp. soy sauce
1 Tbsp. dry sherry
2 Tbsp. plus 1/3 cup water
5 Tbsp. oyster sauce
1 tsp. toasted sesame oil
1 Tbsp. light brown sugar
1 tsp. cornstarch
6 medium garlic cloves, minced
1 Tbsp. fresh ginger, minced
3 Tbsp. peanut oil
1 ½ lbs. veggies (you can find cut up veggies in the salad bar area of your grocery store or in the produce section…you can also just cut your own!)
Vegetable Batching
Batch 1: Cook under cover
*broccoli or cauliflower florets (I use both!)
Batch 2: Stir-fry quickly
*shredded: cabbage, carrots
*sliced: celery, mushrooms, onions, bell peppers
*whole: baby corn (I don’t use this)
Batch 3: Add at the last minute
*bean sprouts
*spinach leaves (lots)
Combine pork and soy sauce in medium bowl. Cover and refrigerate for 10 minutes. Meanwhile, whisk sherry, 2 Tbsp. water, oyster sauce, sesame oil, brown sugar, and cornstarch in measuring cup. Combine garlic, ginger, and 2 tsp. peanut oil in small bowl.
Heat 2 tsp. peanut oil in large nonstick skillet over medium-high heat until just smoking. Drain meat, add to skillet, and break up any clumps. Cook, without stirring, for 1 minute, then stir and cook until browned around edges, about 30 seconds. Transfer meat to clean bowl.
Add 1 Tbsp. peanut oil to skillet and heat until just smoking. Add batch 1 veggies and cook 30 seconds. Add 1/3 cup water, reduce heat to medium, cover and cook until crisp-tender, about 2 minutes. Drain veggies on paper towels.
Add remaining 2 tsp. oil to skillet, increase heat to medium-high, and heat until just smoking. Add batch 2 veggies and cook, stirring frequently, until spotty brown, 1 ½ to 3 minutes. Clear center of skillet and add garlic and ginger. Cook for few seconds, return meat and cooked veggies to skillet along with batch 3 veggies, and toss to combine. Add sauce and toss until thick and evenly distributed, about 30 seconds. Serve immediately over sticky rice.
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