Chinese Pork Tenderloin Stir Fry

Tender pork tenderloin stir fry with egg and vegetables – an easy Chinese homemade dish ready in just 15 minutes.

5 from 1 vote

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Course: Main Course

Cuisine: asian, Chinese

Diet: Diabetic, Gluten Free, Low Fat

Prep Time: 10

Cook Time: 10

Servings:

Calories: 218025kcal

Author: Lei

200g Pork tenderloin sliced to half coin thick
3-4 mushroom sliced
1/2 cup cucumber sliced
1/2 cup carrots sliced
1 egg whisked
1/2 cup coriander chopped
3 garlic finely chopped
3 tablespoon oil more or less to your liking
1 tablespoon soy sauce
2 tablespoon corn starch One tablespoon for marinating pork, another one for thickening the sauce
1 pinch salt
1/3 teaspoon white pepper powder
1 tablespoon rice wine
2 tablespoon water

Combine the pork slices with salt, white pepper, rice wine, and 1 tablespoon of cornstarch. Mix everything well and set aside.
Mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.

Bring a pot of water to a boil, add the cucumber and carrot, and cook until slightly tender. Drain and set aside.
Heat 1 tablespoon of oil in a non-stick pan over medium heat, add the whisked egg, and cook until just set. Set aside.
In the same pan, heat another tablespoon of oil, add the marinated pork, separate into pieces, and cook through. Set aside.

Heat 1 tablespoon of oil in a pan over medium heat, then add garlic and cook until lightly browned.
Return the vegetables, egg, and pork to the pan. Add soy sauce, mix well, and cook, letting everything sizzle stirring every 5–10 seconds. Cook for about 2-3 minutes.
Pour in the cornstarch-water mixture and stir until well combined.
Add coriander, give a final mix, and serve.

Pork: I use pork tenderloin for this, but chicken thighs work too. I slice it about half a coin thick, cutting against the grain so it stays tender while holding its shape.
Veggies: Cucumber, mushrooms, and carrots work well here, but they can be swapped for other vegetables. Just make sure the cooking times are similar so everything cooks evenly.
Coriander: Coriander works really well with all the ingredients in this recipe. I tried using spring onions, but they don’t bring the same flavour.
Oil: This recipe needs enough oil to create that sizzling effect. I usually go with olive oil as a healthier option. Any leftover oil can be reused for cooking or tossed with noodles.
Non-stick pan: Woks can be tricky at home since they need high heat and lots of oil to season properly. Pork coated in cornstarch tends to stick, so I recommend going with a non-stick pan – it just makes life easier.
Vegetables: Since the vegetables will cook again during the stir fry, make sure they’re slightly undercooked so they hold their shape and don’t turn mushy.
Oil Adding: Modern Chinese cooking often uses a “double oil” technique. This means adding oil at the start for cooking, then a little more at the end for a glossy, shiny finish. You can try this for a more appealing look.