Pork Loin Stir Fry with Corn, Mushrooms and Carrots

(Adapted From Williams Sonoma Stir Fry [Time-Life, New York, 1994])

 

For the Marinade:

 

2 cloves garlic, minced

2 tablespoons sake

1 tablespoon soy sauce

1 tablespoon cornstarch

 

 

For the Stir Fry:

 

1 pound pork loin, cut into thin strips

1 cup beef stock

3 tablespoons peanut or vegetable oil

teaspoon salt

2 carrots, peeled and cut into thin strips

teaspoon pepper

pound assorted fresh mushrooms, bottoms  removed and cut into thin strips

teaspoon chili oil, or to taste

1 cup corn kernels

cup finely chopped fresh cilantro

 

cooked Chinese noodles or rice

 

To make the marinade, combine the garlic, soy sauce, sake and cornstarch in a bowl and stir to dissolve the cornstarch.  Add the pork strips and toss to coat well.  Cover and marinate in the refrigerator for 15 minutes to 1 hour.  (The longer the better!)

 

In a wok or frying pan over high heat, warm 1 tablespoon of the peanut or vegetable oil, swirling to coat the bottom and sides of the pan.  When the oil is very hot but not quite smoking, using a slotted spoon remove half of the pork from the marinade and add it to the pan.  Stir and toss every 15-20 seconds until golden brown, 3-4 minutes.  Be sure to distribute the meat evenly in the pan so it comes into maximum contact with the heat and cooks evenly.  Transfer to a dish.  Add another 1 tablespoon oil to the pan and cook the remaining pork in the same manner.  Transfer to the dish.

 

Add the remaining 1 tablespoon oil to the pan over high heat, again swirling to coat the pan.  When the oil is very hot but not quite smoking, add the carrots and mushrooms and stir and toss every 15-20 seconds until just slightly softened, 2-3 minutes.  Add the corn and stir and toss for 1 minute longer.  Add the reserved pork with its accumulated juices, the beef stock, salt, pepper, chili oil and cilantro and stir and toss until heated through, about 1 minute.  Taste and adjust the seasonings.  Serve immediately on a bed of noodles or rice.  Serves 4