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
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
 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.
 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.
 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.
 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.