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sherry soy sauce brown sugar cornstarch pork chops Five Spice powder peanut sweet potato water baby spinach snap peas garlic ginger scallions white rice
Viewed: 20 - Published at: 3 years agoIngredients
- 1/4 cup dry sherry or rice wine
- 1/4 cup soy sauce
- 1 teaspoon packed dark brown sugar
- 2 tablespoons cornstarch
- 1 pound boneless pork chops or pork tenderloin, trimmed of fat
- 1/2 teaspoon five-spice powder
- 3 tablespoons peanut or canola oil
- 1 medium sweet potato (about 1 pound), peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick pieces
- 1/2 cup water
- 4 ounces baby spinach (about 4 cups), thoroughly washed
- 2 cups snap peas, stem ends trimmed
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 4 medium scallions, trimmed and thinly sliced
- Steamed white rice, for serving (optional)
Method
- Place the sherry or rice wine, 3 tablespoons of the soy sauce, the brown sugar, and 1 tablespoon of the cornstarch in a small bowl and whisk to combine; set aside.
- Slice the pork against the grain into even, paper-thin pieces and place in a large bowl.
- (It doesnt matter how wide the slices are as long as they are even in thickness.)
- Add the remaining 1 tablespoon soy sauce, the remaining 1 tablespoon cornstarch, the five-spice powder, and 1 tablespoon of the oil and toss to evenly coat the pork.
- Set aside to marinate for 5 to 10 minutes.
- In a large nonstick frying pan with a tightfitting lid, heat the remaining 2 tablespoons oil over medium-high heat.
- When the oil just begins to smoke, add the pork and cook, stirring rarely, until browned and almost completely cooked through, about 2 minutes.
- Remove to a plate and set aside.
- Reduce the heat to medium and add the sweet potato and water to the pan.
- Cover and cook until the sweet potato is knife tender, about 3 to 5 minutes.
- Add the spinach, cover, and cook until it just begins to wilt, about 30 seconds.
- Remove the cover, increase the heat to high, add the snap peas, garlic, and ginger, and cook, stirring occasionally, until the snap peas are bright green, about 2 minutes.
- Whisk the reserved soy sauce mixture again until evenly combined and add it to the pan along with the reserved pork and any accumulated juices.
- Cook, stirring continuously, until the sauce has thickened and the pork is cooked through, about 30 seconds.
- Sprinkle with the scallions, stir, and serve immediately, with rice if desired.
