Ingredients
- 3/4 pound pork tenderloin, silver skin removed
- 3 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 3/4 cup chicken broth
- 2 teaspoons cornstarch
- 1/4 cup oyster sauce
- 1/2 teaspoon dark sesame oil
- 1/2 teaspoon crushed red pepper
- 2 tablespoons cooking oil
- 1 medium onion, julienned
- 3 cloves garlic, thinly sliced
- 12 ounces broccoli florets or Chinese broccoli, cut into bite-size pieces
- 1/2 cup roasted cashew nuts
- Steamed Rice, as accompaniment
- Green onions, thinly sliced on the bias, garnish
Directions
Using a sharp knife, slice the pork tenderloin into 1/4-inch thick slices across the grain. Cut each slice crosswise at 1/4-inch intervals so that you have long thin pieces of meat. Transfer pork to a small bowl, add 1 tablespoon of the soy sauce, the rice wine, and toss until thoroughly combined. Refrigerate for at least 30 minutes.
In a small bowl combine 1/4 cup of the chicken broth, the 2 remaining tablespoons of soy sauce, the cornstarch, oyster sauce, sesame oil and crushed red pepper and set aside.
Heat a wok over high heat until hot. Add the cooking oil and, when hot, add the pork. Stir-fry until no longer pink, about 1 minute. Transfer the pork to a plate and cover loosely with aluminum foil to keep warm. Add the onion and garlic to the wok and cook until slightly softened and fragrant, about 30 seconds. Add the broccoli and remaining 1/2 cup of chicken stock and cook, stirring, until the broccoli is tender-crisp, about 3 minutes. Add the soy sauce mixture and cook for 1 minute, or until the sauce is thickened. Return the pork to the wok and add the cashews.
Toss to thoroughly combine and serve immediately with rice, garnished with the green onions.
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By Skitzoid Lady
Tampa Bay Area, FL
on August 16, 2012
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Seriously awesome! I'm not a big fan of dark sesame oil at full strength so used a three to four mixture of Grapeseed oil to sesame. Grapeseed oil is great for sauteing at higher temps, and is super light. For the veggies, I very thinly sliced baby carrots and the broccoli stems. They went in after the pork meat. Next went the onion and garlic. Then I tossed in the florets and a handful of shredded cabbage. I seriously did not need to serve this over rice. It was perfect by just as it was! I felt like this tasted just a tad on the salty side, even though I used low salt soy sauce. I'd suggest cutting back just a a little on the soy sauce. I'm definitely making this again!
By mommyballard_13...
Ocala, FL
on February 22, 2012
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This was really good. I had to substitute a lot to fit my pantry and tastes. I used boneless skinless chicken breast, 4 tlb soy sauce, 1 cup chicken stock, 3/4 dry white wine, 2 tbl rice wine vinegar, 1/4 cup teriyaki sauce, 2 cloves of garlice minced, a pinch of red pepper flakes, 1 tlb honey, 1/2 tsp sesame oil, and 2 1/2 tbl cornstarch. Plenty of sauce and the flavor was nicely rounded. Served with fried rice.
By cutliffr
Billerica, MA
on January 25, 2012
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Even though I did not have all the ingredients, it was still very good. I switched the broccoli for snow peas and I did not use oyster sauce.
I boiled up some linguini and added it to the dish at the end, yummy!!
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