1 lb pork tenderloin, trimmed and very thinly sliced crosswise
2 tsp cornstarch
4 tbsp vegetable oil, divided
1/2 lb snow peas, strings removed
3 garlic cloves, forced through a garlic press
1/2 lb sliced cremini mushrooms
3 tbsp water
2 tbsp teriyaki sauce
Instructions
Toss pork with cornstarch and 1 tsp salt. Heat 2 tbsp oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 mins, then transfer to a plate. Add 1 tbsp oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 min. Transfer to plate.
Add mushrooms to wok with water and remaining tbsp oil and cook, covered, until softened, about 5 mins. Add porl, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 mins.
Originally Submitted
7/22/2010
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