You can use the recipe as is or as a guide, substituting as you like-perhaps chicken instead of pork or mushrooms and red peppers for the vegetables. I like to add a julienne of shiitake mushrooms, tossing them in with the rest of the vegetables. I like red wine with pork, but nothing too heavy. A light pinot noir would be my choice over a heavier cabernet or even a medium-weight merlot.

• 2 carrots
• 8 slices ginger
• l/2 lb. snow peas
• 2 scallions
• 2 lb. pork tenderloin
• l/3 cup peanut oil
• 4 cloves garlic
• 2 Tbs. white wine
• l/4 cup soy sauce

Prep

1. Cut the carrots into strips 1/8“ in diameter and 2 in. long.
2. Bring a small pan of water to a boil, and add salt and the carrot julienne. Boil until just barely tender, drain, and set aside.
3. Cut 8 slices of ginger on the diagonal to make them as large as possible. Then cut into 1/8” strips.
4. Snap off the stems from the snow peas and remove the string.
5. Chop the scallions, including some of the green top.
6. Cut the pork into thin slices and then into 1/4“ strips.

Stir-fry

1. Heat the oil in a frying pan over high heat. You can use a wok, but my training was under a French chef, and a regular pan always seems fine to me.
2. Add the pork and stir while cooking.
3. After 1 min., add the blanched carrots, the snow peas, and the ginger.
4. Stir and cook for another couple of minutes.
5. Add the scallions and garlic and then the wine and soy sauce.

Fine Cooking Issue 1