Method

Heat a wok, if you have one; otherwise, use a fairly large skillet.  Pour in half the oil, and when it's hot, scatter in the garlic and ginger.  Swirl for half a minute, then toss in the pork, and stir-fry over high heat for less than a minute.  Remove the meat to a bowl, and pour the remaining oil into the wok.  Toss in the mushrooms, celery, and bell pepper, and stir-fry another minute.  Add the sherry and broth (or water), toss in the snow peas, then cover and let steam for about 1 1/2 minutes.  Uncover, and return the pork to the pan. 

Mix together the sauce ingredients, and pour that into the wok.  Stir-fry for  a few seconds to heat and blend.  Drizzle the sesame oil over, and sprinkle on optional nuts.  Spoon out into a warm bowl with some rice alongside. 

Serves: One

VARIATIONS

The possibilities are limitless.  Try asparagus, sugar snap peas, young zucchini, tender bok choy, julienned broccoli stems (or broccolini), julienned carrots, scallions, hot peppers.   Dried mushrooms, soaked for 30 minutes, are very tasty as are some slivered hot peppers and fermented black beans.  And, of course, you can use other meats, chicken, or seafood here.

Reprinted with permission from©Judith Jones the pleasures of cooking for one, by Judith Jones, published by Alfred A. Knopf

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