PORK & SCALLOPS WITH CRISP GINGER

      Title: PORK & SCALLOPS WITH CRISP GINGER
  Categories: Pork, Meats, Seafood
       Yield: 6 Servings
  
            -JUDI M. PHELPS
       1 lb Asparagus
       1 lg Red pepper
       2    2-3" pieces ginger
       1    Pork tenderloin; (about 3/4
            -lb)
       2 tb Low-sodium soy sauce
       2 tb Dry sherry
       1 tb Cornstarch
     1/2 ts Sugar
     1/4 c  Canola oil
     1/2 lb Brown mushrooms
     1/4 ts Salt; optional
     3/4 lb Bay scallops
  
   To remove tough ends from tender asparagus spears--the easy way, 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; grate 1 teaspoon. 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 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. Makes 6 servings.
   
   Note: Meat slices more easily if it is frozen slightly (about 40
   minutes). You can hold your knife on a slant and slice across the
   width to get nicely uniform pieces.
   
   Shared and MM by Judi M. Phelps jphelps@slip.net or jphelps@best.com
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