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Ingredients :
- 200 grammes of pork tenderloins (sliced thinly)
- 1 packet of enoki mushrooms (cut off and discard the bottom of the cluster of mushrooms and gently rinse them to remove any dirt)
- 1/2 piece of carrot (julienned) - for added colour to the dish
- 3 cloves garlic (chopped)
- 2 tablespoons of cooking oil (preferably palm oil)
- 50 ml of warm water
- Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)
Marinade :
- 1 tablespoon of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
Seasoning :
- 3/4 tablespoons of oyster sauce
- 1 tablespoon of chinese cooking wine
- Salt
Directions :
- Marinade pork tenderloin for about 30 minutes.
- Heat oil in wok on high heat and stir-fry the garlic till beginning to brown. Add pork tenderloin and carrots and stir-fry till meat is almost cooked. Add oyster sauce and salt to taste followed by water and bring gravy to boil. Then add the enoki mushrooms and chinese cooking wine and stir well for 30 seconds.
- If it is too dry to your liking, add a little bit more warm water. If the gravy is too runny, add a tablespoon of corn starch at a time.
- Serve hot with steaming white rice.
This entry was posted
on Monday, April 13, 2009
and is filed under
Recipes : Pork
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