Pork And Vegetable Stir Fry

• 1 lb pork tenderloin
• 1/4 cup oyster sauce
• 2 tablespoons plus 1/4 cup dry sherry or 2 tablespoons Chinese wine
• 2 teaspoons sesame oil
• 1 garlic clove, minced
• 1/8 teaspoon hot red pepper flakes
• 1 1/2 teaspoons corn or 1 1/2 teaspoons canola oil
• 4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
• 1 cup baby corn, each cob halved crosswise
• 1 1/2 cups sugar snap peas
• 2 cups sliced bok choy
• 1 cup sliced oyster mushroom
• 1 cup sliced shiitake mushroom
• 3 cups bean sprouts
• 2 tablespoons finely chopped cilantro

1. Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
2. Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
3. Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

pork tenderloin, oyster sauce, sherry, sesame oil, garlic, hot red pepper, corn, scallions, baby corn, sugar snap peas, choy, oyster mushroom, shiitake mushroom, bean sprouts, cilantro

Taken from www.food.com/recipe/pork-and-vegetable-stir-fry-115134 (may not work)