Pork, Mushroom, and Snow-Pea Stir-Fry

Pork, Mushroom, and Snow-Pea Stir-Fry
1 pound pork tenderloin, trimmed and very thinly sliced crosswise
2 teaspoons cornstarch
4 tablespoons vegetable oil, divided
1/2 pound snow peas, strings removed
3 garlic cloves, forced through a garlic press
1/2 pound sliced cremini mushrooms
3 tablespoons water
2 tablespoons teriyaki sauce

Accompaniment: steamed rice

Toss pork with cornstarch and 1 teaspoon salt.

Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about
4 minutes, then transfer to a plate. Add
1 tablespoon oil to wok and stir-fry snow
peas with garlic until crisp-tender, about
1 minute. Transfer to plate.

Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

Gourmet - February 2009
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/351432?mbid=ipapp