- 3/4 pound pork tenderloin, silver skin removed
- 3 tablespoons dark soy sauce
- 1 tablespoon Chinese grain wine or dry sherry
- 3/4 cup chicken broth
- 2 teaspoons corn starch
- 1/4 cup oyster sauce
- 1/2 teaspoon dark sesame oil
- 1/2 teaspoon crushed red pepper
- two tablespoons oil
- 1 medium onion, julienned
- 3 cloves garlic clove, thinly sliced
- 12 ounces broccoli florets or Chinese broccoli, reduce bite-size pieces
- 1/2 cup roasted cashew nuts
- Steamed Grain, as accompaniment
- Eco-friendly onions, thinly sliced around the bias, garnish
Utilizing a sharp knife, slice the pork tenderloin into 1/4-inch thick slices over the grain. Cut each slice crosswise at 1/4-inch times allowing you to have lengthy thin bits of meat. Transfer pork to some normal size bowl, add 1 tablespoon from the soy sauce, the grain wine, and toss until completely combined. Refrigerate not less than half an hour.
In a tiny bowl combine 1/4 cup from the chicken broth. the two remaining tablespoons soy sauce, the corn starch. oyster sauce, sesame oil and crushed red pepper and hang aside.
Heat a wok over high temperature until hot. Add some oil and, when hot, add some pork. Stir-fry until no more pink, about one minute. Transfer the pork to some plate and canopy loosely with aluminum foil to help keep warm. Add some onion and garlic clove towards the wok and prepare until slightly softened and aromatic, about thirty seconds. Add some broccoli and remaining 1/2 cup of chicken stock and prepare, stirring, before the broccoli is tender-crisp, about 3 minutes. Add some soy sauce mixture and prepare for one minute, or before the sauce is thickened. Return the pork towards the wok and add some cashews.
Toss to completely combine and serve immediately with grain, garnished using the eco-friendly onions.
Recipe thanks to Emeril Lagasse, 2003