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soy sauce oyster sauce hoisin sauce sesame oil tenderloin Chinese rice shiitake mushrooms scallions garlic ginger linguine broccoli red pepper
Viewed: 93 - Published at: 5 years agoIngredients
- 10 teaspoons Soy Sauce
- 2 tablespoons Oyster Sauce
- 2 tablespoons Hoisin Sauce
- 2 teaspoons Sesame Oil
- 1 piece Trimmed Pork Tenderloin
- 4 tablespoons Chinese Rice Wine
- 8 ounces Shiitake Mushrooms, stemmed and thickly sliced
- 8 Scallions, white parts thinly sliced, green parts cut in 1 inch pieces
- 2 pieces Garlic cloves minced
- 2 teaspoons Grated Ginger
- 1 box Dried Linguine
- 1/2 head Broccoli crowns cut in small pieces, blanched
- 1 Red Pepper thinly sliced
Method
- Boil water for pasta.Thinly slice pork tenderloin and place in bowl. Whisk soy sauce, oyster sauce, hoisin and sesame oil together in medium bowl. Measure 2 tablespoons soy sauce mixture and pour over pork tenderloin. Put in fridge to marinate for 1 hour.
- Heat 4 tsps vegetable oil in large skillet over high heat. Add pork and break up, browning for about 3 minutes. Stir in Chinese rice wine and cook until completely evaporated. transfer to clean bowl.
- Cook pasta as package directions.Add 2 tbsp veg oil to now empty skillet over high heat. Add mushrooms and cook until golden brown about 5 minutes
- Drain pasta.Stir in broccoli, scallion whites, garlic, ginger and cook until fragrant about 30 seconds. Reduce heat to med-low and stir in soy sauce mixture, pork, scallion greens, red pepper, pasta and chili garlic sauce.
