STIR FRIED PORK TENDERLOIN WITH CHILI SAUCE
Adapted from source: Lucy Waverman’s Cooking School Cookbook
Serves 2 as a main dish, or 4 as part of a Chinese meal

A spicy stir-fry from Sichuan, the province that serves some of the hottest food in China. More chili sauce will give more zing. Substitute beef or chicken for the pork, if desired.

8 oz. pork tenderloin
1 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. cold water
6 canned water chestnuts
1 large carrot
SEASONING SAUCE:
1 Tbsp. slivered green onion
1 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 tsp. Chinese chili sauce
2 tsp. dry white wine
1 tsp. granulated sugar
1 tsp. water
1 tsp. cornstarch
1 tsp. sesame oil
1/4 tsp. freshly ground pepper
TO FINISH:
2 Tbsp. vegetable oil
1 Tbsp. chopped fresh ginger
1 clove garlic, chopped

Cut the pork into slivers.

In a medium bowl, mix together the soy sauce, cornstarch and water. Add the pork and marinate for 15 minutes.

Slice the water chestnuts and carrot into slivers. Set aside.

In a small bowl, combine all the ingredients for the seasoning sauce. Set aside.

Heat the oil in a wok on high heat. Add the ginger and garlic. Stir-fry for 30 seconds, then add the pork. Stir-fry for 1 minute, or until no longer pink. Remove with a slotted spoon and reserve.

Add the water chestnuts and carrot to the wok. Sir-fry for 1 minute.

Add the reserved meat and final seasoning sauce. Bring to boil, stirring until thickened. Serve immediately.