I loved the pork tenderloin that my mom used to make. It’s very easy, just marinade with soy sauce but taste out of this world. Steve loves this dish too. 

Recipe: 

½ pound of pork tenderloin – thinly sliced & marinade with soy sauce, dark soy sauce and a dash of sugar

Baby Kai Lan or regular Kai Lan – washed

Chopped garlic

Dash of Chinese cooking wine (Xao Xin Hua Teow Chiu)

White rice

Stir fry baby kai lan with chopped garlic. Add some water, pinch of salt and dash of Chinese cooking wine. Stir fry till leaves are deep green and there’s still some crunch left. Dish it out.

Next, ‘tumis’ some garlic, put in the marinated pork tenderloin and stir fry until just done. 

Serve hot together with Kai Lan and white rice.

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This entry was posted on Saturday, August 4th, 2007 at 7:26 am and is filed under Asian Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.