Stir-Fried Pork and Jicama
Jicama, a Mexican vegetable that tastes like a cross between a potato and an apple, adds a nice crispness to classic Asian stir-fry.
1 pound lean boneless pork
1/2 cup cold water
1/4 cup dry sherry
1/4 cup soy sauce
4 teaspoons cornstarch
2 tablespoons peanut or vegetable oil
1 teaspoon finely minced fresh ginger
2 garlic cloves, finely minced
1/2 of a medium jicama, peeled and cut into julienne strips (1 cup)
1 medium red or green bell pepper, cut into thin strips
1 green onion, sliced
2 cups shredded bok choy or fresh spinach
Hot cooked rice, for accompaniment
- Trim fat from meat. Thinly slice across the grain into bite-size strips. Set aside.
- For sauce, in a small bowl, stir together water, sherry, soy sauce and cornstarch. Set aside.
- Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add jicama, bell pepper and green onion. Stir-fry for 1 to 2 minutes or until crisp-tender. Remove vegetables from wok.
- Add half of the meat to wok. Stir-fry for 2 to 3 minutes or until desired doneness. Remove from wok. Repeat with the remaining meat. Return all of the meat to the wok. Push meat from center of wok.
- Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Add bok choy or spinach. Cook and stir for 1 to 3 minutes more or until heated through.
- Serve immediately with hot cooked rice.
Makes 4 servings.