Chinese Casserole With Bean Sprouts

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Preparation time: Ca. 10 min.
Marinating time: 15 min.
Cooking: Ca. 5 min.
Can not be frozen.

1 large pork tenderloin (about  2,5 lb. / 1.2 kg)
4 scallions with green top or 4 thin leeks
black pepper
8,8 oz. / 250 g bean sprouts (fresh or canned)
1 tablespoon oil
1 / 2-1 tbsp. vinegar
3-4 tablespoons Chinese soy
2 tablespoons sherry

4 servings

Trim tenderloin and cut the flesh into thin slices. Flip them in well blended marinade and let the meat stay there for approximately 15 min.

[2] Let the marinade drain off and cut meat slices into narrow strips . Clean onions or leeks and cut them into 2-3 lengths, then cut these lengthwise into thin strips. Rinse the bean sprouts well in cold water and place them in a strainer or colander.

[3] Heat 1-2 tablespoons of oil in a large, deep cast iron pan or casserole. Add meat strips and stir with a wooden spoon for 2-3 min. over high heat. Sprinkle meat with salt and pepper, add the onions or leeks and bean sprouts and stir further for 1-2 min. Add marinade and let the dish simmer over low heat for 1 minute.

[4] Serve immediately with rice, sweet and sour pickled fruits, mango chutney and curry sauce (see below).

Curry sauce: Simmer 1 finely chopped onion in 1 tablespoon oil with 1/2 – 1 tablespoon curry over low heat. Add 0,4 pt. / 2 dl light broth, bring to a boil and thicken sauce with 2 teaspoons of corn starch, stirred in 1-2 tablespoons cold water. Season with salt, white pepper and a few drops of vinegar or sherry. Keep sauce warm till the dish is finished.

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