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Ingredients
- 2 pork tenderloins, white strips removed with a knife
Marinade:
- 125 ml (1/2 cup) rice vinegar or mirin
- 5 ml (1 tsp) sugar
- 60 ml (1/4 cup) soy sauce
- 3 garlic cloves, minced
- 2 green onions, thinly sliced
- 30 ml (2 tbsp) ginger, chopped
- Salt and freshly ground black pepper
- Vegetable oil
- 250 ml (1 cup) shiitake mushrooms, thinly sliced
- 2 green onions, thinly sliced
- 15 ml (1 tbsp) ginger, chopped
Preparation
- Thinly slice the pork tenderloins.
- In a bowl, mix together all the marinade ingredients.
- Add the pork to the marinade and stir.
- Cover and refrigerate for 2 to 3 hours.
- Remove the meat from the marinade and set the marinade aside.
- In a wok, heat the oil over high heat.
- Sear the pieces of pork 2 or 3 times to brown well. Set aside on a plate.
- Meanwhile, in a small saucepan, reduce the marinade over medium heat until syrupy.
- In the wok, brown the mushrooms and green onions over medium-high heat.
- Add 15 ml (1 tbsp) of ginger.
- Place the meat back in the wok.
- Add the sauce.
- Reheat over low heat for a few minutes.
- Serve the pork on a bed of basmati or jasmine rice, with broccoli or another green vegetable.
