Ingredients
- Stir-fry Condiments:
- 12 oz Pork tenderloin
- 1 Scallion
- Pork Marinade
- 1 tbsp Light soy sauce
- 1 tbsp Cooking wine
- 1 tbsp Cooking oil
- 1 tbsp Corn starch
- 1 tbsp Water
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- 1 tbsp Soy sauce
- 2 tbsp Sweet bean paste (The yellow bean sauce is preferred but Hosin sauce is a perfect substitue)
- 1/2 tbsp Oyster sauce (optional)
- 1 tsp Ginger. Grated.
- 1 tbsp Cooking wine
- 1 tbsp Sugar
- 1/2 tsp Saseme oil (about 2 drops)
- In a bowl mix all the stir-fry condiments except the sesame oil
Preparation
Step 1
Procedure:
1. Julienne (shred to thin pieces) the pork to 1/8 inch wide and marinade with the pork marinate condiments. Set it aside for 1/2 hour before use. This can be done a day in advance and keep it refrigerated.
2. Julenne the scollion to 2 inch long fine strips. Lay the green parts on a serving plate evenly. Keep the white part for the final decration.
3. On medium heat, add 1 tbsp of cooking oil and stir in the prepared pork. Cook until it turns white. About 2 mins. Set aside and keep any juice that came from the pork.
4. On high heat, coat a pan or wok with 2 tbsp of oil. Add your stir-fry condiment mix and rendered pork juice. As soon as the sauce starts to bubble add your pre-cooked pork and sauté for 1.5 minutes. Turn off the heat. Drip in the sesame oil and mix it well.
5. Put the pork on top of the shredded green scallions. Top it with white scallion strips.