Crab And Pork Stir-Fry
chinese, pork, shellfish
1/2 lb pork tenderloin
6 oz pkg frozen crab meat,
1 thawed
1 cup chicken broth
2 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon cooking oil
2 cloves garlic, minced
2 medium carrots, thinly bias sliced
1 ( 1 cup)
2 cup fresh pea pods or one
6 oz package frozen pea pods,
1 thawed
1 hot cooked rice
Partially - Freeze pork; cut on the bias into thin slices. Cut crab into bite-size pieces. For sauce, stir together chicken broth, soy sauce, cornstarch, and sherry. Set aside.
Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds. Add carrots; stir-fry for 2 minutes. Add pea pods; stir-fry about 2 minutes or till vegetables are crisp-tender. Remove vegetables from the wok.
Add all the pork to the hot wok or skillet. Stir-fry pork about 3 minutes or till no longer pink. Push pork from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Return vegetables to the wok or skillet; stir ingredients together to coat with the sauce. Gently stir in crab. Cover and cook for 1 minute. Serve immediately over rice.
From: Dot Shields
Yield: 4 servings