Pork With Shishito Peppers

Quick Asian is on the cards today. Pork tenderloin makes a quick stir fry. Thin slices are coated with oil and cornstarch and quickly browned. Copious amounts of onion, garlic, shishito peppers and Thai basil add tons of flavor. This is a one two three Asian recipe. Steamed rice is the perfect accompaniment. 

PORK WITH SHISHITO PEPPERS

Serves 4

DF, EF

1 Pork Tenderloin

4 tablespoons Canola Oil

2 tablespoons Cornstarch

1 large Red Onion

6 Garlic cloves, finely minced

2 cups Shishito Peppers

2 tablespoons light Soy Sauce

2 tablespoons Oyster Sauce

3 teaspoons Fish sauce

1/2 teaspoon Sugar

1/2 teaspoon ground Black Pepper

3/4- 1 cup Thai Basil Leaves 

Wash and pat dry pork tenderloin.

Cut in half. Slice each half vertically in the middle so you have 4 portions. 

Slice each portion thinly, 1/8 inch thick. Place slices in a bowl.

Peel and slice the onion thinly.

Trim shishito pepper stems. Cut big peppers in half on a bias.

Heat 1 tablespoon oil in a nonstick saucepan.

Add 1 tablespoon oil and cornstarch to pork. Use your hands to massage oil and cornstarch into pork. 

When the oil shimmers add pork to the pan. Lay pieces flat in the pan so they touch the surface. if your pan is small, do this in two batches. 

Leave pork undisturbed for 3-5 minutes, till undersides are brown. Flip pork and cook on the other side till brown as well.  Spoon pork into a bowl. 

Heat remaining oil in the same pan.

Add slices onion and garlic to the oil. Saute over a high flame till soft and fragrant. 

Add peppers and saute for 3-4 minutes. 

Spoon pork back into the saucepan. 

Add soy, oyster and fish sauces to the pan. Stir often.

Add sugar and pepper powder as well. 

Saute for a few minutes. 

Sprinkle Thai basil over pork. Stir fry for a minute. 

Serve with hot rice.

As quickly as it is made, it is eaten! 

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