Ingredients
-
1
-
1/4
-
2
-
2
-
1
-
1/8
-
1 1/2
-
4
-
1
-
1 1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
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
Done
|
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
Done
|
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. |
