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Pork, Mushroom, and Snow-Pea Stir-Fry
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| 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.
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