Ingredients:
1 tablespoon medium-dry sherry
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons sesame oil
3/4 lb boneless pork loin, thinly sliced,then cut into 2 by 1/4 inch strips
1 teaspoon sugar
3 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
1 large red bell peppers, cut into 1/4 inch thick strips
1/2 lb snow peas, trimmed
1 cup salted roasted cashews
Directions:
Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
Add pork, stirring to coat well, and let stand 10 minutes.
Stir together sugar and remaining 2 tblsps 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 peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds.
Add bell pepper and stir-fry 2 minutes.
Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 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 with steamed rice.
Servings: 4
Time preparation: 25 min.
Time total: 36 min.