Black Bean and Garlic Pork With Peas |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Steamed over vegetables, the pork tenderloin is simply succulent. Ingredients:
8 ounces snow peas (250 g) or 8 ounces sugar snap peas (250 g) |
1 lb pork tenderloin (500 g) |
2 green onions, minced |
3 tablespoons cornstarch (45 ml) |
2 teaspoons sesame oil (10 ml) |
2 teaspoons chinese rice wine (10 ml) or 2 teaspoons dry sherry (10 ml) |
1 teaspoon soy sauce (5 ml) |
1 teaspoon gingerroot, grated and peeled (5 ml) |
1/4 teaspoon white pepper (1 ml) |
1 1/2 tablespoons black bean garlic sauce (22 ml) |
Directions:
1. Pull strings from pea pods and discard; arrange pods over bottom of 8- or 9-inch/20 or 23 cm pie plate or heatproof serving dish.
2. Thinly slice pork; in bowl, stir together with onions, cornstarch, oil, wine, soy sauce, ginger and pepper to coat evenly.
3. Layer slices over pods; top with small dollops of black bean and garlic sauce.
4. Place dish in hot steamer; steam, covered, over high heat until bottom slices are just pink in centre, 15 to 18 minutes.
5. If desired, serve over rice or noodles.
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