1 1/4 pounds Armour pork tenderloin
1/4 cup dry sherry
1/4 cup water
3 tablespoons soy sauce
3 tablespoons oil
1/2 pound mushrooms, sliced
1 6-ounce package frozen pea pods
4 teaspoons cornstarch
4 cups shredded lettuce
Servings: 4
Cut tenderloin into 1/4-inch thick slices. Combine sherry, water and soy sauce in medium bowl; add tenderloin, stirring to coat. Heat 2 tablespoons oil in wok or large frying pan. Add mushrooms and pea pods and cook quickly 3 to 4 minutes, stirring constantly. Remove vegetable and reserve. Drain marinade from pork; reserve. Add remaining oil to pan. Quickly brown pork 3 to 4 minutes or until done, stirring constantly. Stir cornstarch into reserved marinade. Add vegetable and marinade and cook, stirring occasionally, until thickened. Serve pork stir-fry over lettuce.
Servings: 4
1/4 cup dry sherry
1/4 cup water
3 tablespoons soy sauce
3 tablespoons oil
1/2 pound mushrooms, sliced
1 6-ounce package frozen pea pods
4 teaspoons cornstarch
4 cups shredded lettuce
Servings: 4
Cut tenderloin into 1/4-inch thick slices. Combine sherry, water and soy sauce in medium bowl; add tenderloin, stirring to coat. Heat 2 tablespoons oil in wok or large frying pan. Add mushrooms and pea pods and cook quickly 3 to 4 minutes, stirring constantly. Remove vegetable and reserve. Drain marinade from pork; reserve. Add remaining oil to pan. Quickly brown pork 3 to 4 minutes or until done, stirring constantly. Stir cornstarch into reserved marinade. Add vegetable and marinade and cook, stirring occasionally, until thickened. Serve pork stir-fry over lettuce.
Servings: 4
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