The meat slices are pan fried to brown and a little charred then coated with the sauce ingredients. It’s a perfect dish to serve with rice just like with fish fillets.
Recipe Source – adapted from Yum Yum Magazine No. 89 [modified]
Ingredients
300 gm pork tenderloin – sliced ½ cm thick
Marinade
1 tbsp light soy sauce, ¼ tsp salt and 3 tbsp cornstarch
1 big onion – peeled and cut wedges
1 tbsp ground black pepper
Seasoning [combine]
2 tbsp light soy sauce
1 tsp sugar
4 tbsp water
½ tsp cornstarch
Some shredded cabbage
Some shredded red carrot
Marinade
1 tbsp light soy sauce, ¼ tsp salt and 3 tbsp cornstarch
1 big onion – peeled and cut wedges
1 tbsp ground black pepper
Seasoning [combine]
2 tbsp light soy sauce
1 tsp sugar
4 tbsp water
½ tsp cornstarch
Some shredded cabbage
Some shredded red carrot
- Marinate sliced pork with marinade for at least 30 minutes.
- Heat wok with little oil, add in shredded cabbage and carrot to cook until softened. Dish up on serving platter.
- Heat 1 tbsp oil in a non-stick wok, pan fry pork slices until brown and slightly charred.
- Add in ground black pepper, stir to mix well. Push aside, add in onions and pour in combined seasoning sauce.
- Stir to mix until gravy has thickened slightly. Coat fried meat slices with sauce.
- Dish up onto fried cabbage. Serve.
I'm sharing this post with Cook Your Books Event #24 [June 2015] hosted by Joyce of Kitchen Flavours
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