Recipe: Stir-fry Pork Tenderloin with Mushrooms & Potatoes

Serves 4 as part of a multi course dinner

400 g pork tenderloin, sliced into wafer thin pieces

150 g button mushrooms, sliced

1 large potato, sliced thinly

1 brown onion, sliced thinly

3-4 slices young ginger

5 tbsp. minced garlic

1-2 spring onions, sliced into 2 inches length

Cooking oil

1/2-3/4 cup water

Marinade:

A couple of dashes Maggi seasoning

1 tsp Shao Xing wine

1 tbsp soy sauce

1/2 tsp sugar

1/2 tsp white pepper

1 tsp corn flour

Sauce:

2 tbsp oyster sauce

1 tbsp soy sauce

1/4 tsp white pepper

1 tsp Shao Xing wine

1/2 tsp white sugar

1 tsp sesame oil

Corn starch slurry (optional):

1 tsp corn flour

1 tbsp water

Marinade pork for about 30 minutes to 1 hour. Pour cooking into skillet until it reaches about 1/4 up the height of the pan, and heat over medium-high heat. When hot, add potatoes in batches and fry until lightly brown and soft. Drain on paper towels and repeat as necessary. Drain oil, reserving about 2 tbsp. of oil in the pan. Over medium-high heat, add ginger and garlic and stir fry until fragrant. Lower heat and fry onions until wilted and soft. Turn heat up, add button mushrooms, and fry until they just release their liquid. Add pork, stir briskly until the meat begins to change colour. Add water and sauce ingredients, cover and lower heat. Simmer for about 5-10 minutes. Adjust seasoning and add cornstarch slurry if desired. Stir well and dish up.