Oriental Pork And Peas Recipe


CourseMain Ingredient


 Lean pork/Tenderloin12 Ounce (Marinade)
 Monosodium glutamate1⁄8 Teaspoon (Mug)
 Egg white1
 Salt To Taste
 White pepper1
 Frozen peas4 Ounce
 Oil8 Tablespoon
 Beef broth1⁄2 Cup (8 tbs) (Hot)
 Sugar To Taste
 Garlic1 Clove (5 gm)
 Sugared ginger/Candied ginger1
 Canned sliced mushrooms4 Ounce
 Preserved bamboo shoots4 Ounce
 Rice wine/Sherry1 Tablespoon
 Cornstarch1 Tablespoon
 Oyster sauce2 Tablespoon
 Soy sauce2 Teaspoon
 Ground ginger1 Pinch


Cut pork or tenderloin crosswise into thin strips.
Prepare marinade by stirring together soy sauce, rice wine (or sherry), MSG, egg white, and cornstarch until well-blended.
Season to taste with salt and white pepper.
Pour marinade over meat, cover, and refrigerate for 30 minutes.
In the meantime let peas thaw for 5 minutes.
Heat 2 tablespoons of the oil in a small saucepan.
Add peas.
Pour in beef broth; season to taste with salt and sugar.
Cook for 5 minutes.
Drain peas, reserving cooking liquid.
Set peas aside; keep them warm.
Thoroughly clean the leek; cut it into long, thin strips.
Mince the garlic.
Cut sugared ginger into slices.
Drain mushrooms and bamboo shoots.
Heat 3 tablespoons of the oil in large saucepan.
Add all vegetables and garlic; cook for 5 minutes, stirring constantly.
Set aside; keep them warm.
Heat remaining oil (3 tablespoons) in skillet.
Add meat strips and marinade; cook for 3 minutes, stirring constantly.
Add meat and reserved peas to vegetables.
Pour in rice wine (or sherry) and cooking liquid from peas.
Bring to a boil.
Blend together cornstarch, oyster sauce, and soy sauce.
Pour into meat vegetable mixture; stir until smooth and bubbly.
Correct seasoning if necessary, with salt, pepper, ground ginger, and sugar.
Serve pork immediately.