A stir fry usually takes not time at all. Thin slices of pork tenderloin sit in a soy, rice wine and oyster sauce marinade. One more item lends itself very well to the pork. A heaping of cornstarch massaged into the pork, turns it silken as it cooks. Once the meat has cooked, it is piled on to a base of herb salad. An unusual combination, but it works so well.
STIR FRIED PORK ON A BED OF HERB SALAD
Serves 4
1 Pork Tenderloin
2 teaspoons Cornstarch
1/2 teaspoon Sugar
Fresh ground Pepper
1 tablespoon Garlic Paste
2 teaspoons Oyster Sauce
1 teaspoon low sodium Soy Sauce
1 teaspoon Fish Sauce
2 tablespoons Canola Oil
HERB SALAD
1/2 Red Onion
6-8 Cherry Tomatoes
1/2 English Cucumber
1 cup Baby Spinach leaves
1/2 cup Cilantro
1/2 cup Mint leaves
1 teaspoon Sugar
1 tablespoon Rice Vinegar
2 tablespoons Water
Ground Black Pepper
Slice the tenderloin thinly. Place in a bowl.
Add sugar, cornstarch, pepper, garlic paste, oyster sauce, soy sauce and fish sauce to pork. Massage pork well. Keep aside for 15 minutes.
Whisk the sugar. rice vinegar, water and pepper in a bowl.
Slice the onion very thin. Place in a sieve and rinse well. Let all the water drain.
Slice tomatoes in half.
Slice cucumbers into half moons.
Heat oil in a cast iron saucepan till it shimmers. Use a large pan or cook the meat in two batches.
Add meat to the oil. Make sure all the meat touches the surface of the pan so it gets a good sear. Let meat sear undisturbed for at least 5-6 minutes. Stir fry after that till meat is cooked.
While meat cooks, toss onions, tomatoes, cucumber, spinach and herbs in the dressing. Arrange the salad on a platter.
Once all the meat has cooked, spoon it over the salad.
Serve immediately with hot rice.
The pork cooks up very soft. The herb salad adds piquancy and freshness....a delicious walk down the Silk Road.
No comments:
Post a Comment