Pork and Scallops with Crisp Ginger

Yield: 6 Servings. To remove tough ends from tender asparagus spears--the easy way, 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, grate 1 teaspoon. 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 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. Makes 6 servings. Note: Meat slices more easily if it is frozen slightly (about 40 minutes). You can hold your knife on a slant and slice across the width to get nicely uniform pieces.