Crab and Pork Stir Fry
|Pork tenderloin||1⁄2 Pound|
|Frozen crab meat||6 Ounce, thawed (1 Package)|
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Carrots||2 Medium, thinly sliced|
|Fresh pea pods/1 package, 6 ounce frozen pea pods, thawed||2 Cup (32 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Partially freeze pork; cut on the bias into thin slices.
Cut crab into bite-size pieces.
For sauce, stir together chicken broth, soy sauce, cornstarch, and sherry.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add carrots; stir-fry for 2 minutes.
Add pea pods; stir-fry about 2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok.
Add all the pork to the hot wok or skillet.
Stir-fry pork about 3 minutes or till no longer pink.
Push pork from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Gently stir in crab.
Cover and cook for 1 minute.
Serve immediately over rice.