Mongolian Pork

By Peg Cochran

I’m sure you’re doing a double take…isn’t that supposed to be Mongolian Beef?  It is.  This is a recipe I adapted from Cooking Light.  I couldn’t see the point in buying a steak tender enough and expensive enough for this dish and then turning it into a stir fry.  So…I experimented with using a pork tenderloin, and it was delicious!  I’ve also doubled the quantity of sauce so you can serve this over rice.

4 TB soy sauce

2 tsp sugar (I use Splenda)

2 tsp cornstarch

4 tsp dry sherry

4 tsp hoison sauce

2 tsp rice vinegar

1 tsp chili paste with garlic or to taste (like Sriracha)

4 tsps peanut oil (olive or canola is fine)

1 TB ginger (I use the pre-chopped stuff in the jar)

1 TB garlic minced or pressed

1 lb sirloin steak cut against the grain OR 1 pork tenderloin thinly slices cut in half

(1 out of the package of 2)

4 green onions cut into 2-inch pieces
Optional: a cup of broccoli florets, partially cooked

Combine the first 7 ingredients in a small bowl.  I find it’s easier to get all the ingredients out of the cupboard/fridge at one time, measure them, then put them all away rather than doing them one at a time.

Heat peanut oil in skillet over medium-high heat.  Add garlic, ginger and beef or pork (and optional broccoli) and stir, cook until beef or pork is browned.  Add green onion and sauté for 30 seconds.  Add soy sauce mixture and cook for 1 minute or until thickened, stirring regularly.

Get all of your ingredients together before you start

This tiny measuring cup (4 TB) is a huge help when measuring so many ingredients

Prepare sauce and slice meat before starting

Stir fry over medium high heat

Serve with rice

Coming February 2014!

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