Ingredients
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1 lb boneless pork tenderloin, cut into thin strips (or ask your butcher to do it for you)
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½ cup finely chopped red chili peppers (optional)
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¼ cup dark soy sauce
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1 tablespoon sesame oil
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 tablespoon grated ginger
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2 teaspoons cornstarch
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1 teaspoon granulated sugar
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1/8 teaspoon ground white pepper
Directions
Sub-Title: Enjoy a Spicy Twist on a Traditional Dish
Description: This recipe is a fusion between two popular Chinese dishes – sweet and sour pork and stir fry. The result is a delightful combination of tangy sweetness and savory spices, all wrapped up in tender and juicy meat. Perfect for those who love both worlds!
Ingredients:
– 1 lb boneless pork tenderloin, cut into thin strips (or ask your butcher to do it for you)
– ½ cup finely chopped red chili peppers (optional)
– ¼ cup dark soy sauce
– ⅓ cup rice wine vinegar
– 1 tablespoon sesame oil
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 teaspoons cornstarch
– 1 teaspoon granulated sugar
– 1/8 teaspoon ground white pepper
Instructions:
1. In a large nonstick pan, heat the oil over medium-high heat until hot enough to sear the meat. Add the pork and cook until browned on all sides, about 2 minutes per side. Remove from the pan.
2. While the meat is cooking, combine the remaining ingredients in a small bowl. Set aside.
3. Return the meat to the pan and toss lightly to coat. Cook the meat through, about 1 minute longer. Transfer the meat to a serving plate and keep warm.
4. Meanwhile, return the pan to high heat and add the reserved mixture. Whisk vigorously to dissolve the cornstarch and create a thickened sauce. Bring the sauce to a boil, reduce the heat, and simmer for 2-3 minutes to thicken slightly more.
5. Spoon the sauce over the meat, distributing it evenly. Serve immediately.
Difficulty Level: Easy
Servings: 4
Nutrition Information:
Calories: 283 kcal
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 60 mg
Sodium: 720 mg
Potassium: 133 mg
Total Carbohydrate: 15 g
Dietary Fiber: 3 g
Sugars: 3 g
Protein: 21 g
Note: To increase the spiciness of this dish, feel free to use fresh red chili peppers instead of the canned ones listed above. Just remember to adjust the amount of soy sauce accordingly to maintain the desired balance of flavors.
Steps
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1
Done
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In a large nonstick pan, heat the oil over medium-high heat until hot enough to sear the meat. Add the pork and cook until browned on all sides, about 2 minutes per side. Remove from the pan. |
|
2
Done
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While the meat is cooking, combine the remaining ingredients in a small bowl. Set aside. |
|
3
Done
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Return the meat to the pan and toss lightly to coat. Cook the meat through, about 1 minute longer. Transfer the meat to a serving plate and keep warm. |
|
4
Done
|
Meanwhile, return the pan to high heat and add the reserved mixture. Whisk vigorously to dissolve the cornstarch and create a thickened sauce. Bring the sauce to a boil, reduce the heat, and simmer for 2-3 minutes to thicken slightly more. |
|
5
Done
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Spoon the sauce over the meat, distributing it evenly. Serve immediately. |
