I am so glad that no-one in my family has an imaginary food allergy. They seem to be quite the thing here. The most popular are allergies to any kind of nuts (or even more fashionable, the cross-over nut allergy). So much so, that (pre-) schools are either nut-free or have nut-free rooms. (Nut-free, my foot. Those places are full of nuts!) If you want to distinguish yourself more, you might have an imaginary allergy to very specific food items like, well, pink fish for example (btw, is there any other pink fish besides salmon?). Do you allergic people even realize how lucky you are to be living in a country where you can afford to have food allergies? I mean, imagine you live in Africa and all you have to eat (if anything) is millet - and then you develop an imaginary allergy to that - ooops. So, back to today's recipe. This was a very nice, quick dinner. I absolutely recommend to use pork tenderloin. Its softness was an important feature, complementing the crunchiness of the veggies and nuts. Enjoy!
1 tbsp medium-dry sherry
2 tsp cornstarch
3 tbsp soy sauce
2 tsp sesame oil
2/3 lb pork tenderloin, cut into 2 by 1/4 inch strips
3/4 tsp sugar
2 tbsp vegetable oil
2 tsp minced ginger
2 tsp minced garlic
1/4 tsp red pepper flakes
1 small orange bell pepper, cut into 1/4 inch thick strips
1 medium red bell pepper, cut into 1/4 inch thick strips
1/4 lb snow peas, trimmed and cut into 1/4 inch wide strips
1/2 cup finely chopped walnuts
Stir together sherry, cornstarch, and 1 tbsp soy sauce, then mix in sesame oil. Add pork, stir to coat well, let stand 10 minutes. Stir together sugar and 2 tbsp soy sauce. Heat 1 tbsp vegetable oil in a wok or large skillet. Stir-fry 1 tsp ginger, 1 tsp garlic, and red pepper for 30 seconds. Add bell pepper, stir-fry for 2 minutes. Add snow peas and nuts, and stir-fry for 2 minutes. Transfer to a bowl. Heat remaining vegetable oil. Add remaining ginger and garlic, and stir-fry for 30 seconds. Add pork and stir-fry until browned and barely cooked through, about 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until heated through, about 1 minute. Serve with rice.