This was a FABULOUS meal. Granted pork loin isn’t the cheapest, but if you find it on sale this would be a great alternative way to cook it. I loved the sauce and how tender the pork was. This was great over jasmine rice. We will absolutely be making this again. We might add more veggies next time too, I’m thinking red pepper and mushrooms would be an excellent addition.
- 3/4 pound pork tenderloin, trimmed
- 1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch
- 1/2 cup water
- 2 tablespoons Shaoxing (Chinese rice wine), dry sherry, or sake
- 1 tablespoon black bean and garlic sauce (such as Lee Kum Kee)
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- REMAINING INGREDIENTS:
- 1 pound zucchini
- 2 tablespoons canola oil, divided
- 1 tablespoon minced peeled fresh ginger
- 1/4 cup thinly sliced green onions
- 3 cups hot cooked short-grain rice
1. To prepare the pork, cut pork crosswise into 3-inch pieces. Cut each piece lengthwise into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Combine pork, 1 tablespoon wine, soy sauce, and 1 teaspoon cornstarch; cover and refrigerate for 20 minutes.
2. To prepare sauce, combine 1/2 cup water and next 4 ingredients (through salt); set aside.
3. Cut zucchini crosswise into 2-inch pieces. Cut each piece lengthwise into 1/4-inch slices; cut slices into 1/2-inch-wide strips.
4. Heat a 14-inch wok over high heat. Add 2 teaspoons oil to wok, swirling to coat. Add zucchini and ginger to wok; stir-fry 1 minute or just until crisp-tender. Spoon into a bowl.
5. Add 2 teaspoons oil to wok, swirling to coat. Add half of pork mixture to wok; stir-fry 2 minutes or until browned. Add cooked pork mixture to zucchini mixture. Repeat procedure with remaining 2 teaspoons oil and remaining pork mixture. Return zucchini mixture to wok. Stir sauce; add sauce to wok. Stir-fry 1 minute or until thickened. Spoon into a serving dish. Sprinkle with onions. Serve over rice.
Approximately 8 WW pts per serving.