Mandarin Pork

Has a lovely citrus flavor, with very tender meat.

• Ready In: 43 mins
• Serves: 4

Ingredients

• 1  lb  boneless  pork tenderloin
• 1  tablespoon cornstarch
• 3  tablespoons water
• 1 (8 ounce) can  sliced bamboo shoots, rinsed and drained
• 1 (8 ounce) can sliced water chestnuts, rinsed and drained
• 8  ounces fresh broccoli, cut into thin spears
• 3 1⁄2 ounces shiitake mushrooms, stemmed and sliced
• 1 1⁄2 tablespoons  oil
• 4  cloves garlic, minced
•  hot steamed rice

• For the Marinade

• 1  tablespoon sake or 1  tablespoon dry sherry
• 2  tablespoons soy sauce
• 2  tablespoons  frozen orange juice concentrate, thawed
• 2  teaspoons  minced ginger
• 1  teaspoon  rice wine vinegar
• 4  cloves garlic, minced
• 1⁄4 teaspoon  sesame oil

• For the Sauce

• 1⁄4 cup light soy sauce
• 2  tablespoons  spicy  brown bean sauce
• 2  teaspoons  grated orange zest
• 1  teaspoon  minced ginger
• 1⁄2 teaspoon  sesame oil

Directions

1. Combine ingredients for marinade in a shallow dish.
2. Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
3. Mix together sauce ingredients in a small bowl and set aside.
4. Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
5. Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
6. Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
7. Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
8. Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
9. Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
10. Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
11. Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
12. Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
13. Serve with hot steamed rice.