Ingredients

2 ¼lb pork tenderloins

1in piece fresh ginger, coarsely chopped

½ cup sake

4 tbsp soy sauce

1tbsp sweet sherry 1tsp granulated sugar

2oz dried shiitake mushrooms

10 scallions

¼ cup vegetable oil, add more if needed

Cellophane noodles for serving (optional)

DIRECTIONS:

1.     Trim the pork tenderloins of any fat. Cut diagonally across each to make thin, even slices. Combine the ginger, sake, soy sauce, sweet sherry, and sugar in a non-metallic bowl. Add the pork to the bowl and stir to coat. cover and marinate for 1-2 hours in the refrigerator.

2.     Put the mushrooms in a bowl, and cover with warm water. Soak for about 30 minutes, until plump, then drain. Trim the scallions, and cut diagonally into 1 ½-inch pieces.

3.     Heat 1 tbsp oil in a frying pan. Add the mushroom and scallions, and sauté over medium heat, stirring often, for 2-3 minutes, until they soften. Transfer to a large bowl. drain the pork in a sieve, reserving the liquid.

4.     Heat another tablespoon of oil in the pan. Add a quarter of the pork and sauté over very high heat, stirring constantly, for 2-3 minutes, until the meat is lightly colored. Transfer to the bowl with the mushrooms and scallions. Cook the remaining pork in batches, adding more oil as needed.

5.     Pour the reserved marinade into the pan. Return the mushrooms, scallions, and pork. Simmer for 1-2 minutes, until the meat is just heated through. Do not overcook, or the warm will be tough.

6.     Taste and season with more sake, soy sauce, sherry, and sugar, if needed. Serve on warmed plates, with cellophane noodles if you like.