- 1 tablespoon Chinese cooking wine, dry white wine or dry sherry
- 1 tablespoon soy sauce
- 1/4 pound boneless pork tenderloin, shoulder or butt, thinly sliced
- 1/2 pound snow peas
- 1 tablespoon peanut oil or vegetable oil
- 3 scallions, cut into 1/2-inch lengths
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon cornstarch mixed with 1 teaspoon cold water
- 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.
- 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.
- 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.
Stir-fried pork and scallions add a rich flavor to this dish that's easily balanced by the round, fruity smoothness of a California Chardonnay.