Plum Pork Stir-Fry
Made from fermented sweet rice, rice wine is a staple ingredient in Chinese cooking. While dry sherry is the preferred substitute for rice wine, you can also use gin, or even apple cider.
Serves: 4Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy
- 1 lb. pork tenderloin
- 2½ Tbsp. soy sauce, divided
- 1 Tbsp. rice wine
- 2 tsp. cornstarch
- ¼ cup plum sauce
- 2 tsp. brown sugar
- 3 Tbsp. water
- 2 Tbsp. peanut oil
- 2 slices fresh gingerroot
- Cut the pork into cubes. Place the pork in a bowl and add 1½ tablespoons soy sauce, rice wine, and cornstarch. Let the pork marinate for 15 minutes.
- In a small bowl, combine the plum sauce, 1 tablespoon soy sauce, brown sugar, and water.
- Heat a wok or heavy skillet and add the oil. When the oil is hot, add the ginger slices. Let the ginger cook for 2 to 3 minutes, until browned (this is to flavor the oil). Add the pork. Let sit briefly, then stir-fry, moving the pork cubes around the pan, until the pork turns white and is nearly cooked through.
- Stir the plum sauce mixture, then pour into the pan and bring to a boil. Turn down the heat and simmer for 2 to 3 more minutes, stirring to mix the pork with the sauce. Serve hot.