Wednesday, June 8, 2011
500gr. pork tenderloin fillet, trimmed of fat
4 tablespoons dark soy sauce
1 tablespoon toasted sesame oil
2 tablespoons peeled and shredded fresh ginger
2 tablespoons sesame seeds
300gr mixed frozen Chinese stir-fry vegetables
1/3 teaspoon freshly ground black pepper
1/2 teaspoon salt
Mix together the soy sauce, sesame oil and ginger in a shallow dish. Thinly slice the pork and add it to the marinade and season with black pepper. Toss together and set aside for 5 minutes.
Heat a wok or a large frying pan. Add the sesame seeds and stir for 2-3 minutes until evenly toasted. Remove from the wok and set aside. Lift the pork from the marinade. Sear the pork in batches in the wok until browned all over. Remove and set aside. Add all the vegetables to the wok, pour over the marinade, add the salt and stir-fry for 3 minutes. Toss in the seared pork and stir-fry for a further 2-3 minutes until the pork is just cooked through. Sprinkle with the toasted sesame seeds.
Serve while still hot with egg noodles. Enjoy!