Salad Bar Stir-Fry

Name: Salad Bar Stir-Fry
Yield: Serves 4
Ingredients: 3/4 pound, pork tenderloin, cut into 1/3-inch rounds, then into 1/3-inch strips; 3 tablespoons, soy sauce; 1 tablespoon, dry sherry; 2 tablespoons, water plus an additional 1/3 cup; 5 tablespoons, oyster sauce; 1 teaspoon, toasted sesame oil; 1 tablespoon, light brown sugar; 1 teaspoon, cornstarch; 6 medium cloves, garlic, minced; 1 tablespoon, minced fresh ginger; 3 tablespoons, peanut oil or vegetable oil; 1 1/2 pounds, salad bar vegetables, chosen from the categories below; , broccoli florets; , cauliflower florets; , cabbage, shredded; , carrots, shredded; , celery, sliced; , mushrooms, sliced; , onion, sliced; , bell peppers, sliced; , bean sprouts; , stemmed spinach leaves

1 comment

Appears in Cook's Country August/September 2005

Say goodbye to tedious chopping. Use the supermarket salad bar as your prep cook.

SERVES4

WHY THIS RECIPE WORKS

For our Salad Bar Stir-fry recipe, we matched vegetables that would cook in a similar time frame. Thick, dense vegetables such as broccoli or cauliflower required longer cooking than quicker-cooking items like shredded cabbage or carrots an...

This is a members' feature.