Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Pork tenderloin

  2. 2 whole tenderloins

  3. For The Marinade

  4. 2 tablespoons 30ml Dark soy sauce

  5. 2 tablespoons 30ml Dry Sherry

  6. 1 tablespoon 15ml Cornstarch

  7. For The Dish

  8. 2 tablespoons 30ml Vegetable oil

  9. 4 Scallions, green and white parts - minced

  10. 1 tablespoon 15ml Minced peeled fresh ginger

  11. 1 tablespoon 15ml Green bell pepper - seeded, diced (medium)

  12. 1 tablespoon 15ml Red bell pepper - seeded, diced (medium)

  13. 1/4 cup 59ml Hoisin sauce

  14. 1/4 cup 59ml Dry Sherry

  15. 1 Salt

  16. 2 teaspoons 10ml Freshly-ground black pepper

  17. 1 tablespoon 15ml Asian sesame oil

Instructions Jump to Ingredients ↑

  1. Slice the pork tenderloin into 1/4-inch-thick pieces. In a bowl, combine the marinade ingredients: the dark soy sauce, sherry, and cornstarch. Add the pork and mix; let stand for at least 10 minutes.

  2. In a carbon-steel wok, heat the vegetable oil over high heat until just smoking. Add the scallions and ginger, and stir-fry until aromatic, about 30 seconds. Add the pork, reserving any remaining marinade, and stir-fry for about 5 minutes, until the pork is just done.

  3. Add the green and red peppers, and stir-fry for another minute. Add the hoisin sauce, sherry, salt, and black pepper, and combine. Add 2 tablespoons of water to the marinade remaining in the bowl and add to the wok. Toss to blend well.

  4. Remove from the heat, drizzle with the sesame oil, and serve immediately.

  5. This recipe yields 4 to 6 servings.


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