Recipe courtesy of Rosa Ross
Pork Slices in Hoisin Sauce
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 324
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 36
- Cholesterol
- 110
- Sodium
- 581
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 scallions (green and white parts) minced
1 tablespoon minced peeled fresh ginger
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1/4 cup hoisin sauce
1/4 cup dry Sherry
Pinch salt
2 teaspoons freshly ground black pepper
1 tablespoon Asian sesame oil
1 1/2 pounds pork tenderloin (2 whole tenderloins)
For the marinade:
2 tablespoons dark soy sauce
2 tablespoons dry Sherry
Directions
- Slice the pork tenderloin into 1/4-inch-thick pieces. In a bowl, combine the marinade ingredients: the dark soy sauce, sherry, and cornstarch. Add the pork and mix; let stand for at least 10 minutes.
- In a carbon-steel wok, heat the vegetable oil over high heat until just smoking. Add the scallions and ginger, and stir-fry until aromatic, about 30 seconds. Add the pork, reserving any remaining marinade, and stir-fry for about 5 minutes, until the pork is just done.
- Add the green and red peppers, and stir-fry for another minute. Add the hoisin sauce, sherry, salt, and black pepper, and combine. Add 2 tablespoons of water to the marinade remaining in the bowl and add to the wok. Toss to blend well.
- Remove from the heat, drizzle with the sesame oil, and serve immediately.