Ingredients

• 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

Directions

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.