Pork & scallops with crisp ginger
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Pork & scallops with crisp ginger
  Pork    Scallops    Ginger    Seafood  
Last updated 6/12/2012 1:18:35 AM. Recipe ID 49525. Report a problem with this recipe.
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      Title: Pork & scallops with crisp ginger
 Categories: Pork, Meats, Seafood
      Yield: 6 Servings
           -JUDI M. PHELPS
      1 lb Asparagus
      1 lg Red pepper
      2    2-3" pieces ginger
      1    Pork tenderloin; (about 3/4
      2 tb Low-sodium soy sauce
      2 tb Dry sherry
      1 tb Cornstarch
    1/2 ts Sugar
    1/4 c  Canola oil
    1/2 lb Brown mushrooms
    1/4 ts Salt; optional
    3/4 lb Bay scallops
  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

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Recipe ID 49525 (Apr 03, 2005)

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