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This fragrant dish is always a crowd pleaser at dinner parties. If you won’t be serving this pork recipe on a special preheated metal platter, cook for an additional 30 seconds after adding the green onions.

Dietary Consideration : Egg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free.

Servings      : 4              


·         8 ounces pork tenderloin
·         ¼ teaspoon salt
·         1/8 teaspoon white pepper
·         2 teaspoons cornstarch, divided
·         2 tablespoons brown bean paste
·         1¼ teaspoons sugar, divided
·         1 teaspoon white wine
·         ½ cup Chicken Broth
·         1 tablespoon vegetable oil
·         2 teaspoons minced garlic
·         2½ cups thinly sliced celery
·         4 ounces shiitake mushrooms, thinly sliced
·         1 hot red chili pepper, seeded and thinly seeded
·         2 green onions, cut into 1-inch pieces


1     Preheat the oven to 400°F. Place a 2-quart ovenproof heavy metal serving platter with deep edges in the oven to heat.
2   Cut the pork into 2 × 1 × 1/8-inch slices. Toss the pork with the salt, pepper, and 1 teaspoon cornstarch.
3     In a small bowl, mix the brown bean paste with 1 teaspoon sugar and the wine.
4   In a small bowl, combine the chicken broth, the remaining 1 teaspoon cornstarch, and the remaining ¼ teaspoon sugar and set aside.
5     Heat a wok or large nonstick skillet over high heat. Add the vegetable oil, garlic, and pork. Stir-fry for 1 minute and add the celery and mushrooms. Continue stirring 2 more minutes. Add the bean paste mixture and chili pepper. Stir and continue cooking until the pork is done, about 1 minute. Add the cornstarch mixture and cook about 1 minute, or until thickened. Remove from the heat (see Notes) and add the green onions. Pour into the preheated sizzling platter just before you serve for a special presentation.

Recipe from cookstr.com

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