Snow Peas with a Hint of Pork

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Ingredients

1. 1 tablespoon Chinese cooking wine, dry white wine or dry sherry
2. 1 tablespoon soy sauce
3. 1/4 pound boneless pork tenderloin, shoulder or butt, thinly sliced
4. 1/2 pound snow peas
5. 1 tablespoon peanut oil or vegetable oil
6. 3 scallions, cut into 1/2-inch lengths
7. 2 garlic cloves, minced
8. 1/2 cup chicken broth
9. 1/2 teaspoon sugar
10. 1/2 teaspoon salt
11. 1 teaspoon cornstarch mixed with 1 teaspoon cold water

1. In a small bowl, combine the wine and soy sauce. Add the pork and stir to coat. Let stand at room temperature for at least 30 minutes and up to 1 hour.
2. In a medium saucepan of boiling water, cook the snow peas until bright green, about 1 minute. Drain, refresh under cold running water and drain again.
3. Set a large wok over high heat until very hot. Add the oil and swirl to coat. When the oil is hot, add the scallions and garlic and stir-fry for 30 seconds. Add the pork and any remaining marinade and stir-fry until the meat changes color, 1 to 2 minutes. Add the snow peas and stir-fry for 30 seconds, then add the broth, sugar and salt. Cover and cook for 1 minute. Add the cornstarch mixture and cook, stirring occasionally, until the sauce thickens, 1 to 2 minutes. Remove from the heat, transfer to a platter and serve hot.