Active Time

　　45 min

　　Total Time

　　45 min

　　

Ingredients

Makes 4 servings

　　1 tablespoon medium-dry Sherry

　　2 teaspoons cornstarch

　　3 tablespoons soy sauce

　　2 teaspoons Asian sesame oil

　　3/4 lb boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips

　　1 teaspoon sugar

　　3 tablespoons peanut oil

　　2 teaspoons minced peeled fresh ginger

　　2 teaspoons minced garlic

　　1/2 teaspoon dried hot red pepper flakes

　　1 large red bell pepper, cut into 1/4-inch-thick strips

　　1/2 lb snow peas, trimmed

　　1 cup salted roasted cashews

　　Accompaniment: rice

　　

Step 1

Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.

　　

Step 2

Stir together sugar and remaining 2 tablespoons soy sauce.

　　

Step 3

Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.

　　

Step 4

Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.