Oriental Pork And Peas
|Lean pork/Tenderloin||12 Ounce (Marinade)|
|Monosodium glutamate||1⁄8 Teaspoon (Mug)|
|Frozen peas||4 Ounce|
|Beef broth||1⁄2 Cup (8 tbs) (Hot)|
|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|
|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.
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.