Snow Peas with a Hint of Pork

• 1 tablespoon Chinese cooking wine, dry white wine or dry sherry
• 1 tablespoon soy sauce
• 1/4 pound boneless pork tenderloin, shoulder or butt, thinly sliced
• 1/2 pound snow peas
• 1 tablespoon peanut oil or vegetable oil
• 3 scallions, cut into 1/2-inch lengths
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon cornstarch mixed with 1 teaspoon cold water

1. In a small bowl, combine the wine and soy sauce.
2. Add the pork and stir to coat.
3. Let stand at room temperature for at least 30 minutes and up to 1 hour.
4. In a medium saucepan of boiling water, cook the snow peas until bright green, about 1 minute.
5. Drain, refresh under cold running water and drain again.
6. Set a large wok over high heat until very hot.
7. Add the oil and swirl to coat.
8. When the oil is hot, add the scallions and garlic and stir-fry for 30 seconds.
9. Add the pork and any remaining marinade and stir-fry until the meat changes color, 1 to 2 minutes.
10. Add the snow peas and stir-fry for 30 seconds, then add the broth, sugar and salt.
11. Cover and cook for 1 minute.
12. Add the cornstarch mixture and cook, stirring occasionally, until the sauce thickens, 1 to 2 minutes.
13. Remove from the heat, transfer to a platter and serve hot.

chinese cooking wine, soy sauce, pork tenderloin, snow peas, peanut oil, scallions, garlic, chicken broth, sugar, salt, cornstarch

Taken from www.foodandwine.com/recipes/snow-peas-with-a-hint-of-pork (may not work)