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1
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger.
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2
Pour half the liquid over the sliced meat in a bowl and toss with hands.
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3
Reserve the other half of the liquid.
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4
Set aside.
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5
Heat oil in a heavy skillet (iron is best) or wok over high heat.
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6
Add snow peas and stir for 45 seconds.
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7
Remove to a separate plate.
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8
Set aside.
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9
Allow pan to get very hot again.
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10
With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.
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11
Add half the scallions.
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12
Spread out meat as you add it to pan, but do not stir for a good minute.
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13
(You want the meat to get as brown as possible in as short amount a time as possible.)
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14
Turn meat to the other side and cook for another 30 seconds.
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15
Remove to a clean plate.
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16
Repeat with other half of meat, allowing pan to get very hot again first.
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17
After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas.
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18
Stir over high heat for 30 seconds, then turn off heat.
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19
Check seasonings and add salt only if it needs it.
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20
Mixture will thicken as it sits.
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21
Serve immediately over rice.
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22
Sprinkle crushed red pepper over the top to give it some spice.
