This is a very flexible stir-fry, so have fun with what you want to mix and match. The important thing is to get everything prepped ahead of time and lined up on a tray near the stove. Have your sauce ingredients mixed in a little bowl, and be sure to have your cooked rice ready.

　　

Ingredients

1 1/2 tablespoons vegetable oil

　　1 garlic clove, smashed and peeled

　　1 slice ginger about the size of a quarter, peeled

　　2 1/2–3 ounces pork tenderloin, cut into 1/4-inch pieces or small strips

　　3 or 4 mushrooms, thick-sliced

　　1 small rib celery, cut into 1/4-inch pieces

　　About 6 1/4-inch strips red bell pepper

　　1 tablespoon dry sherry

　　1/4 cup chicken broth or water

　　1 small handful of snow peas, strings removed, cut in half on the diagonal

　　

Sauce

2 teaspoons soy sauce

　　Pinch of salt

　　Pinch of sugar

　　1 teaspoon cornstarch

　　1 tablespoon water

　　

Garnish

1/2 teaspoon toasted sesame oil

　　A scattering of cashews or macadamia nuts (optional)

　　

Step 1

Heat a wok, if you have one; otherwise, use a fairly large skillet. Pour in half the oil, and when it’s hot, scatter in the garlic and ginger. Swirl for half a minute, then toss in the pork, and stir-fry over high heat for less than a minute. Remove the meat to a bowl, and pour the remaining oil into the wok. Toss in the mushrooms, celery, and bell pepper, and stir-fry another minute. Add the sherry and broth (or water), toss in the snow peas, then cover and let steam for about 1 1/2 minutes. Uncover, and return the pork to the pan. Mix together the sauce ingredients, and pour that into the wok. Stir-fry for a few seconds to heat and blend. Drizzle the sesame oil over, and sprinkle on optional nuts. Spoon out into a warm bowl with some rice alongside.

　　

Variations

Step 2

The possibilities are limitless. Try asparagus, sugar snap peas, young zucchini, tender bokchoy, julienned broccoli stems (or broccolini), julienned carrots, scallions, hot peppers. Dried mushrooms, soaked for 30 minutes, are very tasty, as are some slivered hot peppers and fermented black beans. And, of course, you can use other meats, chicken, or seafood here.

　　The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.