Stir Fried Pork Tenderloin With Chili Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A spicy stir-fry from Sichuan, the province that serves some of the hottest food in China. More chili sauce will give more zing. Substitute beef or chicken for the pork, if desired. Ingredients:
8 ounces pork tenderloin |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
1 tablespoon cold water |
6 canned water chestnuts |
1 large carrot |
1 tablespoon slivered green onion |
1 tablespoon soy sauce |
1 tablespoon rice vinegar |
1 teaspoon chinese chili sauce |
2 teaspoons dry white wine |
1 teaspoon granulated sugar |
1 teaspoon water |
1 teaspoon cornstarch |
1 teaspoon sesame oil |
1/4 teaspoon fresh ground pepper |
2 tablespoons vegetable oil |
1 tablespoon chopped fresh ginger |
1 garlic clove, chopped |
Directions:
1. Cut the pork into slivers.
2. In a medium bowl, mix together the soy sauce, cornstarch and water.
3. Add the pork and marinate for 15 minutes.
4. Slice the water chestnuts and carrot into slivers.
5. In a small bowl, combine all the ingredients for the seasoning sauce.
6. Heat the oil in a wok on high heat.
7. Add the ginger and garlic.
8. Stir-fry for 30 seconds, then add the pork.
9. Stir-fry for 1 minute, or until no longer pink.
10. Remove with a slotted spoon and reserve.
11. Add the water chestnuts and carrot to the wok.
12. Sir-fry for 1 minute.
13. Add the reserved meat and final seasoning sauce.
14. Bring to boil, stirring until thickened. Serve immediately.
15. Serves 2 as a main dish, or 4 as part of a Chinese meal.
16. Lucy Waverman’s Cooking School Cookbook.
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