I can say that this is a very quick stir fry Thai dish yet the result is awesome. The stir fried pork fillet is full of flavor and aromatic with the fried garlic.
The pork slices are tender but still have a bite, while the sauce is not too savoury. It is a little spicy because of the black pepper. Overall, a delicious dish and not too meaty if you add in some blanched broccoli. You can omit it and just garnish with some coriander leaves.
I am keeping this recipe as a buffet dish as I believe guests would love it. Do give this a try and you may discover a dish that you would prepare often and share.
You can substitute pork with beef tenderloin or rump steak which are suitable for quick stir-fry [fry for about 2 minutes].
Recipe adapted from Home Cooking Magazine – April 2001 with modifications
200 gm pork tenderloin – sliced thinly
2 tbsp chopped garlic
Some blanched broccoli florets or coriander leaves
1-2 tbsp oil
Seasoning Sauce [Combined]
½ tbsp ground black pepper [or 1 tbsp if you like it more spicy]
1 tbsp each Worcester sauce, fish sauce and cooking wine or white wine
2 tbsp honey
- Mix sliced pork with a few tablespoons of water and 1/2 tablespoon cornstarch. Mix until pork absorbs all the water.
- Measure and mix together the sauce ingredients.
- Heat about 1 tbsp oil in a non-stick wok/pan, sauté chopped garlic until aromatic and slightly brown. Dish up.
- Using the same wok/pan [add remaining oil if not enough], stir fry pork slices over high heat until cooked through [about 2-3 minutes], then add in the sauce and fried garlic.
- Give it a good stir to mix well.
- Dish up on serving platter, garnish with blanched broccoli florets or coriander leaves, serve.