Stir Fried Pork Tenderloin With Chili Sauce

Submitted by Olha7397

"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."

 

• Ready In: 15mins
• Ingredients: 19
• Serves: 2

ingredients

• 8 ounces pork tenderloin
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 6 canned water chestnuts
• 1 large carrot

• SEASONING SAUCE

• 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

• TO FINISH

• 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.