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Oriental Pork And Peas

Chef.Morimoto's picture
  Lean pork/Tenderloin 12 Ounce (Marinade)
  Monosodium glutamate 1⁄8 Teaspoon (Mug)
  Egg white 1
  Salt To Taste
  White pepper 1
  Frozen peas 4 Ounce
  Oil 8 Tablespoon
  Beef broth 1⁄2 Cup (8 tbs) (Hot)
  Sugar To Taste
  Leek 1
  Garlic 1 Clove (5 gm)
  Sugared ginger/Candied ginger 1
  Canned sliced mushrooms 4 Ounce
  Preserved bamboo shoots 4 Ounce
  Rice wine/Sherry 1 Tablespoon
  Cornstarch 1 Tablespoon
  Oyster sauce 2 Tablespoon
  Soy sauce 2 Teaspoon
  Ground ginger 1 Pinch

Cut pork or tenderloin crosswise into thin strips.
Prepare marinade by stirring together soy sauce, rice wine (or sherry), MSG, egg white, and cornstarch until well-blended.
Season to taste with salt and white pepper.
Pour marinade over meat, cover, and refrigerate for 30 minutes.
In the meantime let peas thaw for 5 minutes.
Heat 2 tablespoons of the oil in a small saucepan.
Add peas.
Pour in beef broth; season to taste with salt and sugar.
Cook for 5 minutes.
Drain peas, reserving cooking liquid.
Set peas aside; keep them warm.
Thoroughly clean the leek; cut it into long, thin strips.
Mince the garlic.
Cut sugared ginger into slices.
Drain mushrooms and bamboo shoots.
Heat 3 tablespoons of the oil in large saucepan.
Add all vegetables and garlic; cook for 5 minutes, stirring constantly.
Set aside; keep them warm.
Heat remaining oil (3 tablespoons) in skillet.
Add meat strips and marinade; cook for 3 minutes, stirring constantly.
Add meat and reserved peas to vegetables.
Pour in rice wine (or sherry) and cooking liquid from peas.
Bring to a boil.
Blend together cornstarch, oyster sauce, and soy sauce.
Pour into meat vegetable mixture; stir until smooth and bubbly.
Correct seasoning if necessary, with salt, pepper, ground ginger, and sugar.
Serve pork immediately.

Recipe Summary

Main Dish

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Oriental Pork And Peas Recipe