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Thursday, November 26, 2015

FRIED PORK TENDERLOIN IN SZECHUAN SAUCE

This is a very easy dish to prepare yet surprisingly delicious and tasty with rice.
The meat is fragrant and well coated with the tasty, sourish sweet sauce. Even the ginger slices are tasty.
A quick stir fry dish that can be done within minutes.


Recipe adapted from Yum Yum Magazine No. 67 [modified]
Ingredients

[serves 3]
300 gm pork tenderloin [Li Chi Rou] – thinly sliced
30 gm sliced ginger
1 red chilli – sliced stalk spring onions – cut 1 inch length
1 tbsp oil
Seasoning [combined]
2 tbsp each light soy sauce, black vinegar, shaoxing wine 
1 tbsp each ginger juice and sugar
¼ tsp salt to taste
  1. Heat oil in a non-stick wok, sauté sliced ginger until aromatic. Add in sliced pork and stir fry over high heat until cooked and brown.
  2. Pour in the seasoning sauce , add in red chilli and some water. 
  3. Stir fry and braise until sauce is almost dry and coats the meat well. 
  4. Lastly add in spring onions. Stir to mix and dish up to serve with rice.
I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours

Cook-Your-Books

8 comments:

Carole said...

Yummy indeed! Cheers from Carole's Chatter

Kimmy said...

Hi Carole, this is simple yet so yummy.

kitchen flavours said...

Hi Kimmy,
I love simple stir-fry dishes like this. Looks delicious!

Kimmy said...

Hi Joyce, I did have a special liking for this dish. It is very tasty and delicious spread over steaming hot rice. Next time, I'll cook more and serve it like a Bento dish by using capsicum, onions, more ginger and sauce.

Phong Hong said...

Kimmy, this dish seems so simple and yet it looks so good and delicious!

Kimmy said...

Hi Phong Hong, I'm still thinking of this dish especially the sauce. It is so tasty and appetising with rice cos'of the black vinegar. Great for One Dish Meal with some fresh cut tomatoes and zuchini. Easy meals.

Esther said...

Hi Kimmy. Thanks for the recipe. Is Chinkiang vinegar the same as black vinegar?

Kimmy said...

Hi Esther, I have come across recipes that states ChinKiang vinegar but I don't seem to be able to get it from the stores. Usually, just substitute it with black vinegar.

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