These days, I prefer to use pork tenderloin [li chi rou] in many of the pork dishes which I tried. The main reasons are that this part of pork is lean, tender, cooks quickly and very suitable for quick stir fry recipes. This part of pork meat is lean, can say without fats and is much healthier.
This dish tastes savoury, sweet and sourish. It is fast to cook dish which is flavourful with the aroma of wine and nice to go with rice.
200 gm pork tenderloin – sliced
[marinate with some salt, pepper, sugar, wine and 1 tbsp beaten egg, mix well then add in 1 tbsp cornflour, mix and set aside]
2-3 dried mushrooms – soaked and sliced
Some sliced ginger and spring onions cut into sections
1 tbsp red rice yeast residuum [ang chow]
1 tbsp wine
¼ tsp each of salt and sugar to taste
Dash of pepper
1 tbsp black vinegar
- Heat up 1 tbsp oil in a non stick wok, pan fry marinated pork slices over medium heat until brown and cooked. Dish up.
- Using the same wok, add a little more oil if necessary, sauté ginger and spring onions until aromatic, add in the mushrooms and continue to fry until fragrant. Add in red residuum and water. Bring to boil and add in the fried meat slices and seasoning ingredients.
- Quickly toss well and fry until sauce is almost dry and coats the meat well.
- Add extra spring onions as garnishing. Dish up to serve.