- 1-1/2 pounds boneless pork butt, well trimmed
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 4 teaspoons vegetable oil
- 2 red bell peppers, cut into 1/2 by 2-inch strips
- 2 ribs celery, cut into 2-inch-long matchsticks
- 6 scallions, cut into 2-inch lengths
- 2 tablespoons minced peeled fresh ginger
- 1/2 cup chicken broth
- 1-1/2 teaspoons Asian chili paste with garlic
Thinly slice pork, then cut into 1/2 inch-wide strips. In medium bowl, stir together soy sauce, sherry, and cornstarch. Add pork and toss to coat.
In 12-inch skillet, heat oil over medium-high heat. With slotted spoon, lift pork from marinade, reserving marinade. Add pork and stir-fry 2 minutes, or until cooked through. With slotted spoon, transfer to large plate.
Add peppers and celery to pan, reduce heat to medium, and stir-fry 3 minutes, or until peppers are crisp-tender. Add scallions and ginger and stir-fry 3 minutes, or until scallions are tender.
In small bowl, whisk together broth, chili paste, and reserved marinade. Pour into pan and bring to a boil. Reduce heat to low, return pork to pan, and cook 1 minute, or until sauce is lightly thickened and pork is heated through.
Makes 4 servings/350 cals, 19g fat per serving.