Recipe by Bergy
This is a very versatile dish that you can have very spicy or not hot at all just adjust the spices. It is a meal in one wok. This is an entry in the ready, set cook contest of June 2002.
Top Review by Derf
Cooked this for dinner the night before last, it was great! the combination of flavours was mouth watering and tingly on the palate. Did it exactly as instructed, because of the contest, but I did cut it back for two, which worked just fine. I used Piri Piri for the heat. We will be adding this recipe to our hard copy to enjoy again. Thanks Bergy, a keeper!!
- 1⁄2 tablespoon vegetable oil
- 1 1⁄2 lbs pork tenderloin, cut 1/2 inch thick slices and into 1 inch pieces
- 3 garlic cloves, crushed
- 2 medium carrots, thinly sliced
- 2 fresh tomatoes, chopped
- 1 (14 ounce) can black beans, drained
- 1 -2 tablespoon hot sauce (Peri-Peri or other to your liking)
- 3 tablespoons hoisin sauce
- 2 teaspoons fresh ginger, grated
- 1⁄4-1⁄2 cup beer
- 2 heads broccoli, separated into small crowns
- 3 (3 ounce) packages ramen noodles (do not use sauce pkgs)
- 1 1⁄2 cups mushrooms, cleaned and sliced
- 1 cup onion, chopped
Directions See How It's Made
- Heat oil in wok.
- Stir fry the pork with the garlic until the pork is cooked and nicely browned, remove from wok You may need to spray the wok with a little oil (I didn't).
- Add Carrots ans sauté until ala dente remove and put them with the pork.
- Sauté the mushrooms& onion until the onion is translucent.
- Add tomatoes and black beans.
- Combine hot sauce, hoisin and ginger; add to the wok.
- Return the pork and carrots to the wok.
- Add enough beer so there is some sauce but not swimming.
- Add broccoli; cover and steam for 3 minutes.
- Meanwhile cook the ramen noodles.
- Serve pork mixture over the noodles.