Spicy Pork and Walnut Stir-Fry with Snow Peas and Red Pepper

Spicy Pork and Walnut Stir-Fry with Snow Peas and Red Pepper

TT dry Sherry

2 teaspoons cornstarch
TT Chix Stock as needed

TT soy sauce

TT sesame oil

4 oz boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips

TT sugar

TT oil

TT ginger

1 clove minced garlic

TT teaspoon dried hot red pepper flakes

¼ cup sliced red 7 green peppers 1/4-inch-thick strips

¼ cup snow peas, trimmed blanched

TT roasted walnuts

Procedure

Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, and then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.

Stir together sugar and remaining 2 tablespoons soy sauce.

Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons oil, swirling wok to coat evenly, then stir-fry ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry 1 to 2 minutes. Transfer vegetables to a bowl.

Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more. Serve on bed of rice or pasta noodles.