Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

Pork tenderloin is tender, has a fine texture and is suited to stir-frying because it remains moist and succulent. This stir-fry is simple to prepare and yummy to the taste buds. Black bean sauce is made from fermented black soybean mash and can be found at most Asian markets. It has a delicious savory flavor.

Ingredients: (Serves 4)

700 g/1½ lb pork tenderloin

4 tablespoons light soy sauce

2 tablespoons peanut oil

1 garlic clove, peeled and chopped

2.5 cm/1 inch piece fresh root ginger, peeled and cut into matchsticks

1 large carrot, peeled and sliced

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

160 g jar black bean sauce

Salt

Snipped fresh chives, to garnish

Freshly steamed rice, to serve

Method:

Using a sharp knife, trim the pork, discarding any fat or sinew and cut into the bite-sized chunks. Place in a large shallow dish and spoon over the soy sauce. Turn to coat evenly, cover with clingfilm and leave to marinate for at least 30 minutes. When in the refrigerator ready to use, lift the pork from the marinade, shaking off as much marinade as possible, and pat dry with absorbent kitchen paper. Reserve the marinade.

Heat a wok, add the peanut oil and when hot, add the chopped garlic and ginger and stir-fry for 30 seconds. Add the carrot and the red and green peppers and stir-fry for 3-4 minutes or until just softened.

Add the pork to the wok and stir-fry for 5-7 minutes, or until browned all over and tender. Pour in the reserved marinade and black bean sauce. Bring to the boil, stirring constantly until well blended, then simmer for 1 minute, until heated through thoroughly. Tip into a warmed serving dish or spoon on to individual plates. Garnish with snipped chives and serve immediately with steamed rice.

Happy Cooking,

Carol