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Ingredientes
- 1Â 1/2 lb pork tenderloin
- Â Â (2 whole tenderloins)
- 2 Tbsp. dark soy sauce
- 2 Tbsp. dry Sherry
- 1 Tbsp. cornstarch
- 2 Tbsp. vegetable oil
- 4 x scallions, green and white parts chopped
- 1 Tbsp. chopped peeled fresh ginger
- 1 med green bell pepper seeded, diced
- 1 med red bell pepper seeded, diced
- 1/4 c. hoisin sauce
- 1/4 c. dry Sherry
- 1 pch salt
- 2 tsp freshly-grnd black pepper
- 1 Tbsp. Asian sesame oil
Direcciones
- Slice the pork tenderloin into 1/4-inch-thick pcs. In a bowl, combine the marinade ingredients: the dark soy sauce, sherry, and cornstarch. Add in the pork and mix; let stand for at least 10 min.
- In a carbon-steel wok, heat the vegetable oil over high heat till just smoking. Add in the scallions and ginger, and stir-fry till aromatic, about 30 seconds. Add in the pork, reserving any remaining marinade, and stir-fry for about 5 min, till the pork is just done.
- Add in the green and red peppers, and stir-fry for another minute. Add in the hoisin sauce, sherry, salt, and black pepper, and combine. Add in 2 Tbsp. of water to the marinade remaining in the bowl and add in to the wok. Toss to blend well.
- Remove from the heat, drizzle with the sesame oil, and serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 245 | |
| Calories from Fat 85 | 35% |
| Total Fat 9.6g | 12% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.14g | |
| Cholesterol 70mg | 23% |
| Sodium 560mg | 23% |
| Potassium 561mg | 16% |
| Total Carbs 10.95g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.46g | 4% |
| Protein 23.78g | 38% |
