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Categories:
snow peas pork tenderloin green onions cornstarch sesame oil Chinese rice wine soy sauce gingerroot white pepper black bean garlic sauce
Viewed: 62 - Published at: 6 years agoIngredients
- 8 ounces snow peas (250 g) or 8 ounces sugar snap peas (250 g)
- 1 lb pork tenderloin (500 g)
- 2 green onions, minced
- 3 tablespoons cornstarch (45 mL)
- 2 teaspoons sesame oil (10 mL)
- 2 teaspoons chinese rice wine (10 mL) or 2 teaspoons dry sherry (10 mL)
- 1 teaspoon soy sauce (5 mL)
- 1 teaspoon gingerroot, grated and peeled (5 mL)
- 14 teaspoon white pepper (1 mL)
- 1 12 tablespoons black bean garlic sauce (22 mL)
Method
- Pull strings from pea pods and discard; arrange pods over bottom of 8- or 9-inch/20 or 23 cm pie plate or heatproof serving dish.
- Thinly slice pork; in bowl, stir together with onions, cornstarch, oil, wine, soy sauce, ginger and pepper to coat evenly.
- Layer slices over pods; top with small dollops of black bean and garlic sauce.
- Place dish in hot steamer; steam, covered, over high heat until bottom slices are just pink in centre, 15 to 18 minutes.
- If desired, serve over rice or noodles.
