This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry. This recipe first appeared in SAVEUR issue #140 along with Beth Kracklauer's story Season of Plenty.
For the Sauce
- 6 tbsp. chicken stock
- 3 tbsp. dry sherry
- 3 tbsp. soy sauce
- 1 1⁄2 tbsp. oyster sauce
- 1 tbsp. cornstarch
- 1 tbsp. toasted sesame oil
- 3⁄4 tsp. sugar
For the Stir-Fry
- 12 oz. pork tenderloin, very thinly sliced crosswise
- 3 tbsp. cornstarch
- 1 tbsp. dry sherry
- 1⁄4 tsp. kosher salt
- 1⁄4 tsp. ground white pepper
- 1 egg white
- Canola oil, for frying
- 8 oz. shiitake mushrooms, thickly sliced
- sliced water chestnuts cups sliced water chestnuts
- 2 cubanelle peppers, seeded and cut into 1 1/2″ pieces
- 2 red bell peppers, seeded and cut into 1 1/2″ pieces
- 4 cloves garlic, minced
- 1 1″ piece ginger, minced
- Cooked rice, for serving
Make the sauce: Whisk together stock, sherry, soy sauce, oyster sauce, cornstarch, oil, and sugar in a small bowl; set aside.
In a bowl, toss together pork, cornstarch, sherry, salt, pepper, and egg white; let sit for 30 minutes, and then drain. Pour oil to a depth of 2" in a 14" wok or high-sided skillet over medium-high heat, heat oil in a 14″ wok or high-sided skillet over medium-high heat until a deep-fry thermometer reads 300°; add pork and fry, stirring gently constantly, until it turns white, about 45 seconds. Using a slotted spoon, transfer pork to a large colander set over a bowl to drain. Heat oil to 350°; add shiitakes, chestnuts, and both peppers to oil and fry, stirring often, until crisp—tender, about 30 seconds. Using a slotted spoon, transfer to colander with pork; set aside.
Discard all but 1 tbsp. oil, and return wok to high heat; add garlic and ginger, and cook, stirring, until fragrant, about 10 seconds. Add sauce and cook, stirring, until thickened, about 20 seconds. Return pork and vegetables to wok and toss until well coated. Transfer to a serving platter and serve with rice.