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STIR-FRIED PORK WITH SNOW PEAS AND CARROTS

Serves 4.

Ingredients

• 1 pound pork tenderloin, fresh ham, loin, or shoulder, trimmed of external fat
• 2 cups snow peas or snap peas
• 1 cup sliced carrots
• 2 tablespoons peanut or other vegetable oil
• 1½ tablespoons minced garlic
• 2 tablespoons plus 1 teaspoon peeled and minced fresh ginger, divided
• 1 tablespoon soy sauce
• Juice of 1/2 lime
• 1/2 cup minced scallion or 1/4 cup minced chives for garnish

Cooking Directions

1. Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 30 minutes first). Cut the slices into bite-sized pieces, about the size of a quarter. Trim ends from snow peas (or snap peas) and slice carrots.

2. When you're ready to cook, have all ingredients ready, including a serving dish and rice, if any.
Preheat a wok or a large, heavy skillet over high heat until it begins to smoke. Immediately add half the peanut oil and the pork. Cook, stirring occasionally (not constantly), until the pork browns and loses all traces of pinkness, about 3 minutes. Use a slotted spoon to remove the pork to a bowl, and lower the heat to medium.

3. Add the remaining peanut oil to the wok. Swirl it around and add the garlic and 2 tablespoons ginger.
Stir once or twice. As soon as garlic begins to color--about 15 seconds--return the heat to high and add the carrots and snow peas. Cook, stirring occasionally until vegetables are crunchy-tender.

4. Add the pork and stir for 1 minute. Add the remaining ginger, soy sauce and lime juice, stir, turn off the heat, garnish, and serve immediately.
 

Stir-Fried Pork with Snow Peas and Ginger: In Step 1, in place of spinach. Step 2 remains the same. In Step 3, cook with the garlic, then add the snow peas, stirring over medium-high heat until they soften and begin to brown, about 5 minutes. In Step 4, add along with the soy sauce and lime juice.
 

Serving Suggestions
A couple of other pointers about this basic stir-fry: If you like a strong garlic flavor, reserve one-half tablespoon of the garlic and stir it in at the end of the cooking, along with the soy sauce and lime juice. And if the mixture is drier than you like after you've added the soy sauce and lime juice, add one-quarter to one-half cup of water or any stock you have on hand; heat through and serve.
 

· from Mark Bittman's "How to Cook Everything".   Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com