sweet and sour pork
By Amelie a-vos-baguettes , blog A vos baguettes
- 8 oz tenderloin
- Marinade for pork:
- 2 teaspoons soy sauce (Japanese)
- 1 tsp sake
- 1 teaspoon potato starch (katakuriko)
- 2 teaspoons sesame oil
- 1 onion
- 2 bell peppers (any color you want)
- One young bamboo shoot precooked (takenoko)
- 4 fresh shiitake (if easily found)
- Half carrot
- Mixture for the final sauce:
- 4 tablespoons vinegar (I used rice vinegar)
- 2 tablespoons Japanese soy sauce
- 2 tablespoons sugar
- 1 tsp Chinese chicken broth powder (normally used to make Chinese soup)
- 2 tsp potato starch (katakuriko)
- some oil (sesame or other) for cooking
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Cut the pork into thin slices (between 5mm and 1cm thick).
In a bowl, prepare the marinade: 2 tsp. Japanese soy sauce, 1 tsp. sake, 1 tablespoon potato starch (katakuriko) and 2 tsp. sesame oil.
Add the meat and rub it in this marinade good so it permeates.
Peel the onion. Remove seeds from peppers. Remove the feet of shiitake. Peel the carrot and cut in half. Cut the onion, peppers, carrot and bamboo shoot into "bite" size pieces.
Prepare the final sauce in a bowl:
Mix 4 tablespoons vinegar, 2 tablespoons Japanese soy sauce, 2 tablespoons sugar, 1 teaspoon Chinese chicken bouillon powder and 2 teaspoons of potato starch.
Put a little oil in a wok and heat it over high heat. When oil is hot, add all your vegetables and then sauté, stir constantly to cook without burning them.
Allow vegetables to cook while retaining their crispness. This is a great Chinese cooking technique. When your vegetables are cooked, put them aside in a bowl.
In the same wok, still hot, still over high heat, put a little oil. It will become hot almost instantly. Add the marinated meat and apply the same technique of Chinese wok cooking: saute, stirring the meat constantly over high heat. The meat will cook quickly without having time to dry out and will remain so exquisitely tender.
When meat is almost cooked, add back the vegetables. Stir and fry for 1 minute. Add half the sauce that you prepared in advance (mix first because the potato starch will be in the bottom of the bowl). Pour in half the sauce on your vegetables. Mix well, stir-fry for a few seconds.
This portion of sauce will be absorbed by the food very quickly. Mix the remaining sauce and pour into the wok also. Mix well and saute for a few seconds. There, you see that the sauce will thicken slightly and will coat the vegetables and meat.
It's ready! It'll just serve immediately your subuta (easy version, you must admit!) In a large dish and accompanied by a bowl of rice per person.
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