½ lb. pork tenderloin
2 tbsp. dry sherry, divided
2 tsp. cornstarch or tapioca starch
1 tbsp. cold water
8 small green onions (“spring” onions)
3 tbsp. oil, divided
3 tbsp. hoisin sauce
¼ tsp. cornstarch mixed with 1 tbsp. cold water
Remove thin sheath of fat from tenderloin. Slice pork across the grain into ¼-in. rounds; cut each round in half or into thin strips. Prepare meat marinade: Combine the soy sauce, 1 tbsp. sherry, and the cornstarch and cold water. Mix thoroughly and stir into pork. This will not seem like enough marinade; it is.
Slice green onions lengthwise into thin strips (see Note). Cut on the diagonal into 1-½-in. lengths. Prepare stir-fry sauce for meat: Combine 1 tbsp. oil, hoisin sauce, cornstarch-water mixture, and remaining sherry. Set aside.
Heat wok or heavy skillet over high heat. Add 2 tbsp. oil. Stir-fry pork 2-to-3 min. until cooked through. Add hoisin sauce mixture, stirring until sauce starts to thicken and bubble. Just before serving, stir in green onions. Serves 2.
Note: A bean slicer does a very speedy job of slivering the green onions. This is a worthwhile tool to add to your pantry. You may need to buy it online, because I rarely see bean slicers in kitchen stores. Mine is ancient. I treasure it!
- With thanks to The Vancouver Sun
|Carefully trim sheath of fat from tenderloin|
|Slice meat into 1/4-in. rounds|
|Cut each round in half|
|Prepare meat marinade: Oil, hoisin, sherry, cornstarch|
|Prepare stir-fry sauce: Soy sauce, sherry, cornstarch, water|
|The fastest way to sliver green onions ... a bean slicer!|
|After slivering green onions, slice into diagonal lengths|
|Pork Hoisin: Every morsel delicious!|
|It’s traditional to give guests and family “lucky envelopes”|
containing money. These “gold coins” are chocolate-filled.
As you celebrate Chinese New Year, celebrate life!