This vibrant stir-fry pairs delicate bay scallops and lean pork tenderloin with crisp asparagus and earthy mushrooms. The dish is elevated by a sweet and salty marinade of soy sauce, sherry, and grated ginger, finished with an unexpected crunch of fried ginger strips. It’s a perfect balance of textures and flavors, offering a sophisticated yet home-style taste. Ideal for busy weeknights, this recipe comes together in under 30 minutes. Serve it over steamed rice or noodles for a satisfying, balanced meal that feels special without requiring hours in the kitchen.
Pork & Scallops With Crisp Ginger
Description
This vibrant stir-fry pairs delicate bay scallops and lean pork tenderloin with crisp asparagus and earthy mushrooms. The dish is elevated by a sweet and salty marinade of soy sauce, sherry, and grated ginger, finished with an unexpected crunch of fried ginger strips. It's a perfect balance of textures and flavors, offering a sophisticated yet home-style taste. Ideal for busy weeknights, this recipe comes together in under 30 minutes. Serve it over steamed rice or noodles for a satisfying, balanced meal that feels special without requiring hours in the kitchen.Ingredients
Directions
-
Snap off tough ends from asparagus spears and cut diagonally into 3-inch pieces.
-
Cut red pepper into thin strips.
-
Peel ginger; grate 1 teaspoon and set aside. Cut remaining ginger lengthwise into very thin slices, then into hair-thin strips.
-
Cut pork tenderloin into 1/8-inch-thick slices.
-
In a bowl, mix pork slices, soy sauce, sherry, cornstarch, sugar, and grated ginger until well combined.
-
Heat canola oil in a 12-inch skillet over medium-high heat.
-
Add ginger strips to hot oil and cook for about 1 minute until light brown and crisp. Remove with a slotted spoon and drain on paper towels.
-
In the remaining oil, stir-fry asparagus, red pepper, mushrooms, and salt until vegetables are tender-crisp.
-
Remove vegetables from the skillet and set aside on a plate.
-
Increase heat to high. Add marinated pork to the skillet and cook for about 1 minute until sealed.
-
Add bay scallops to the skillet. Cook for 2 to 3 minutes, stirring frequently, until pork is no longer pink and scallops are tender.
-
Return vegetables to the skillet and toss with pork and scallops until heated through.
-
Transfer mixture to a platter and sprinkle with the fried ginger strips before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 2g10%
- Cholesterol 85mg29%
- Sodium 450mg19%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To easily remove tough ends from asparagus, hold the base firmly and bend the stalk; it will snap naturally at the tender point.
Fry the ginger strips separately and remove them before cooking other ingredients to ensure they stay crisp and do not burn during the stir-fry process.
If dry sherry is unavailable, you can substitute with dry white wine or sake.
For best results, keep the heat high when stir-frying to maintain texture and prevent the vegetables from becoming mushy.
