Stir Fried Pork Tenderloin With Chili Sauce

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: 15 mins
• 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.