Originally Posted by fwan
Yum fran! can i have the recipe for that?!
Umm, sure! Let's see...
That was about a quarter pound or so of pork tenderloin -- the unpretty ends of the one I used for medallions the other night. Slice it lengthwise, very thin, and sprinkle with five-spice powder.
For veg, I used half a large green pepper, and half a large red pepper, each chopped into bite-sized pieces, and half a good-sized sweet onion, chopped not too small.
A couple of good sized garlic cloves, in slivers, and some fresh ginger, sliced thin, and slivered -- maybe a couple of teaspoons?
Heat a couple of tablespoons of oil over medium high heat in a wok or skillet, and saute the meat just until it changes colour -- it cooks quickly. Remove to a dish, while you do the veg...
You may want to add a little oil, depending how much is left in the pan. Add garlic and ginger and saute for a minute or so, then add the veg, toss in the oil and saute for a couple of minutes. Add some oyster sauce -- maybe a couple of tablespoons -- and a cup of stock -- chicken or veggie is fine, stir, cover and simmer for 5-10 minutes, until the veg are tender crisp. Uncover and add back the meat, plus a tablespoon or so of cornstarch mixed with water. Stir over high heat until the sauce thickens -- a minute or two -- and serve over Jasmine Rice. Garnish with green onions thinly sliced on the diagonal. Serves 2.