Ingredients

1 pound asparagus
1 large red pepper
two 2-3 inch pieces ginger
1 pork tenderloin; (about 3/4 pound)
2 Tbsp. low-sodium soy sauce
2 Tbsp. dry sherry
1 Tbsp. cornstarch
1/2 tsp. sugar
1/4 C. canola oil
1/2 pound brown mushrooms
1/4 tsp. salt; optional
3/4 pound bay scallops

Cooking Instructions

To remove tough ends from tender asparagus spears:.. hold base of stalk firmly and bend. End will snap and break off at just the right spot for the best eating. About 1 hour before serving, discard tough ends from asparagus, trim scales, cut diagonally into 3-inch pieces. Cut pepper into strips. Peel ginger and grate (1 tsp.). Cut remaining ginger lengthwise into very thin slices; cut slices into hair-thin strips. Cut pork tenderloin into 1/8-inch-thick slices. In bowl, mix pork, soy sauce, sherry, cornstarch, sugar, and grated ginger. In 12-inch skillet over medium-high heat, in hot oil, cook ginger strips about 1 minute or so until it has a light browned color. Remove ginger with a slotted spoon and drain on paper towels. In oil remaining in skillet, cook asparagus, red pepper, mushrooms, and salt (optional) until vegetables are tender-crisp, stirring quickly and frequently. With slotted spoon, remove vegetables to plate. In oil remaining in skillet over high heat, cook pork mixture over high heat a minute or so. Add scallops and cook until pork loses its pink color and scallops are tender for about 2 to 3 minutes, adding a little more oil if it is needed. Return vegetables to skillet; stir-fry until heated through. Spoon pork mixture onto platter; sprinkle with ginger strips.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)