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cabbage soup diet recipe
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PORK AND SCALLOPS WITH CRISP GINGER |
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Pork |
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1 pound asparagus
1 large red pepper
two 2-3 inch pieces ginger
1 pork tenderloin; (about 3/4 pound)
2 Tbsp. low-sodium soy sauce
2 Tbsp. dry sherry
1 Tbsp. cornstarch
1/2 tsp. sugar
1/4 C. canola oil
1/2 pound brown mushrooms
1/4 tsp. salt; optional
3/4 pound bay scallops |
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To remove tough ends from tender asparagus spears:.. 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 and grate (1 tsp.). 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 for 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. |
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