Ingredients:
1 lb boneless pork tenderloins
1 tablespoon cornstarch
3 tablespoons water
1 (8 ounce) cans sliced bamboo shoots, rinsed and drained
1 (8 ounce) cans sliced water chestnuts, rinsed and drained
8 ounces fresh broccoli, cut into thin spears
3 1/2 ounces shiitake mushrooms, stemmed and sliced
1 1/2 tablespoons oil
4 cloves garlic, minced
hot steamed rice
1 tablespoon sake or 1 tablespoon dry sherry
2 tablespoons soy sauce
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons minced ginger
1 teaspoon rice wine vinegar
4 cloves garlic, minced
1/4 teaspoon sesame oil
1/4 cup light soy sauce
2 tablespoons spicy brown bean sauce
2 teaspoons grated orange zest
1 teaspoon minced ginger
1/2 teaspoon sesame oil
Directions:
Combine ingredients for marinade in a shallow dish.
Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
Mix together sauce ingredients in a small bowl and set aside.
Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
Serve with hot steamed rice.
Servings: 4
Time preparation: 35 min.
Time total: 43 min.