Pork tenderloin is my pork of choice for a stir fry. I use it for sweet and sour pork and any other Chinese pork dishes. I was originally going to make sweet and sour pork but things change and I needed something quicker. A stir fry is about as quick as you can get. The sweet and sour pork will have to wait for another day. Again I am using what I have in the fridge for the stir fry. Was going to get some bok choy but since I had a broccoli crown in the fridge it would work better. That’s the nice thing about stir fry you can use anything. Oyster sauce recipe I just think is the perfect paring with a pork stir fry. It’s also a great sauce with pan fried shrimp.
1/2 pork tenderloin 1/4 inch slices
1 clove garlic minced
1 teaspoon grated ginger
1/2 teaspoon soy sauce
1/2 teaspoon sherry
1/2 teaspoon sesame oil
1/2 teaspoon canola oil
1 teaspoon corn starch
Mix garlic, ginger, soy sauce, sherry, sesame oil, canola oil, and corn starch together well in a bowl. Add sliced pork, mix well and refrigerate for at least 1 hour.
1 broccoli crown separated
1/2 onion sliced
1 carrot sliced diagonally
1 rib celery sliced diagonally
1/2 red pepper sliced (you can use any colour pepper, my wife likes red so I used red)
6 mushrooms sliced
2 cloves garlic sliced
4 green onions chopped
1/2 teaspoon sesame oil
1 teaspoon canola
1 tablespoon oyster sauce
salt and pepper to taste
Preheat frying pan on medium high heat, add canola oil. When oil is hot add the mushrooms and fry for 2 minutes. Add the onion, celery, and carrots, fry for 2 minutes. Add red pepper, and garlic, fry for 1 minute then add broccoli and fry for 1 minute and remove everything from the pan and reserve. Add the pork, fry for one minute to a minute and a half depending on thickness. Return everything back to the pan with the green onions and the oyster sauce. Fry for 1 minute sprinkle with sesame oil, mix and serve with rice or chow mien noodles.
How I Cook — by Graham Stewart 
It’s a lovely piece of meat to use for stir fry. It’s also amazing for pork satay and pork souvlaki. Here’s a post with 4 ways of using it. 🙂
https://aboleyn01.wordpress.com/2018/09/22/pork-tenderloin-four-ways/
That I would eat.
It was really good
Nicely done. All of your posts I’ve seen thus far, you seem to do a good job of cooking the vegetables just right. I’ve seen other blogs were green beans are cooked to death (for example).
Thank you. I take care of them so they don’t over cook. With green beans I keep trying them until they are just right. Last night I sampled them 5 times before I drained them
I typically steam them myself. It’s easy to tell via the color when they’re done that way. 🙂
Keep up the good work.
I use the microwave for most vegetables. Frozen corn always in the microwave, frozen green beans I boil. Fresh vegetables, broccoli, brussel sprouts, cauliflower I microwave with a little butter no water at all. Fresh green or yellow beans I steam, asparagus I either steam or roast. I have also seen what you said about other sites, they seem to be making something to take a picture. That was my supper and I just took a picture of it. The picture wasn’t important my eating it was the important thing not the picture. It bugs my wife that I don’t try and make it pretty for the picture, simple answer to that is I am in a rush to eat it.