Pork Tenderloin Stir-fry

April 23, 2010

This is just a very simple stir-fry. After a long day at work, I really not too keen to do anything complicated and time consuming. This is a common dish a typical Chinese family would cook. This dish should be  spicy, oily and slightly salty. It compliments very well with plain boiled rice. Yes, oily! Mix the rice and oil with a few drops of soy sauce..yum! I would have added more than 3 tbsp of oil, so then I can keep some of the oil in the fridge for future usage! But for someone health-conscious people out there..Let’s use less oil!


  1. Approximately 150g pork tenderloin (thinly sliced)
  2. Generous piece of fresh ginger (minced)
  3. 2 cloves garlic (minced)
  4. 1 shallot (minced)
  5. 1 stalk leek (sliced “length-wise”)
  6. 1 tbsp light soy sauce
  7. 1/4 cup white wine
  8. Salt and pepper
  9. 2-3 tbsp oil

Fry ginger, garlic and shallot in a hot pan until lightly brown. Add pork and season with soy sauce, salt and pepper, stir occasionally until the pork is almost cooked. When the pork is light browned, add wine and leek, cook for further 2-3 minutes or until the pork is cooked. Done!

Serve hot with a bowl of rice….


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