7th of 8, this is a simple Chinese ethnic home-cook dish in Singapore too. It is simple and fast to prepare. If you are learning to cook or learning to cook oriental dish, I suggest you start with this dish and get people to give you feedback after they taste it. You will able to perform a ‘calibration’ on your understanding of the oriental cooking technic.
- 1/2 kg pork tenderloin
- 3 tablespoon soy sauce
- 1/2 tablespoon cooking wine or sherry
- 1/2 tablespoon water
- 1/2 tablespoon chopped garlic
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 cup spring onion, cut into 3 cm long
- Cut the pork into 2/3 inches thick slices. Tenderize the pork with a meat mallet (or the blunt edge of the cleaver) then mix with 1 tablespoon soy sauce, cooking wine (or sherry), water, chopped garlic, 1/2 tablespoon sugar and cornstarch
- Heat the wok then add 3 tablespoon cooking oil (or sherry), fry the meat until both sides are golden brown. Move the meat to the side of the wok.
- Stir-fry the onions until fragrance. Add 2 tablespoon soy sauce and 1/2 tablespoon sugar, move the pork to the center of the wok and stir quickly to mix in the spring onions.
- Remove and serve.
Cooking Time: 45 minutes