Stir-Fry Pork Tenderloin & Vegetables
a Sauer family classic
Ingredients:
- 1 pork tenderloin while (approx. 3/4 lb.)
- 3 tablespoons soy sauce
- 1 tablespoon cooking sherry
- 2 1/2 teaspoons corn starch
- 1 1/4 teaspoons sugar
- 1/2 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
- 2 tablespoons hoisin and/or 1 tablespoon chili paste (to taste)
- 5 tablespoons vegetable oil (3 + 2)
- 1/4 teaspoon salt
- 1/2 bunch broccoli (bite size pieces)
- 1 onion chopped in large pieces
- 1/2 lb. mushrooms sliced
- 2-3 carrots thinly sliced
- 2 tablespoons water
Directions:
- Cut the pork tenderloin cross-wise into 1/8 inch slices. In a medium bowl, mix the next six ingredients and add pork slices to marinate while you prep the vegetables.
- In a large skillet or wok, over high heat, add 3 tablespoons of oil. Cook broccoli, mushrooms, carrots, onion, and salt, stirring quickly and frequently until vegetables are coated with oil. Add water and stir-fry until vegetables are tender crisp. Spoon into a bowl and set aside.
- In the same skillet or wok, over high heat, add 2 more tablespoons of oil. Cook the pork until it loses pink color, 2-3 minutes, stirring quickly. Return vegetables to the pan and stir-fry until heated through. Serve with fluffy rice. Makes 4-6 servings.
Cook’s Note: I think you could easily use chicken or beef or even tofu in this recipe and it would work just as well. I sometimes throw in other vegetables I have handy too, like bok choy, cabbage, or even radishes. Any type of mushroom works, although shiitakes and oyster mushrooms are kind of perfect for this.
