What's cooking Wednesday

My girls have taken a liking to stir-fries lately, especially if they are accompanied by rice noodles and contain baby corn. So, when I saw the recipe below in Eat, Shrink and Be Merry, I knew it would be a hit with me and them. If John were here, he would have liked it too.

I did make some changes to the recipe: first, I used hoisin sauce instead of oyster sauce because I accidentally bought hoisin instead of oyster. Oh well. Still tasted great, and if you can't eat seafood, even better then. I also added some other vegetables along with the ones in the recipe; I added baby corn, red pepper, left out the bean sprouts and then also added blanched almonds. The almonds were a great addition. Super yummy. Oh, I also left out the red pepper flakes due to my kids' distaste for anything spicy.

I think next time I would prefer this with rice but I also would happily eat it with no rice or noodles on the side. It was terrific AND it was really fast and easy to prepare.

Chop Sooooo-ey!

Marinade
1 tbsp soy sauce
1 tbsp oyster sauce (or hoisin)
2 tsp grated gingerroot
1 tsp each minced garlic, sugar and cornstarch

1 lb pork tenderloin, cut into strips

Sauce
1/2 cup beef broth
1 tbsp soy sauce
2 tsp cornstarch
1 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes

1 tbsp veg oil
2 cups sliced mushrooms
1 cup sliced celery (cut on the diagonal)
1 handful snow peas
1 can sliced water chestnuts
1 cup sliced green onions

Combine all marinade ingredients in a bowl. Add pork and toss to coat with marinade. Let pork marinate for 15 minutes while you prepare remaining ingredients.

To make sauce, whisk together broth, soy sauce, oyster sauce, cornstarch, sesame oil, and red pepper flakes in a small bowl and set aside.

Heat vegetable oil in a large, non-stick wok over medium-high heat. Add pork and any extra marinade. Cook and stir until pork is lightly browned on the outside, about 3 minutes. Add mushrooms, celery and snow peas. Cook and stir for 3 to 4 more minutes, until mushrooms are tender. Add bean sprouts, water chestnuts, green onions, and reserved sauce. Cook and stir for 3 more minutes, until vegetables are tender-crisp and sauce is bubbly and has thickened. Serve immediately.