SERVES 4
TOTAL TIME: 30 minutes
To make the pork easier to slice, freeze it for 15 minutes. The distinct flavor of this recipe depends on using both the stems and leaves of an entire bunch of cilantro. Be sure to rinse and thoroughly dry the canned bamboo shoots with paper towels; otherwise the packing liquid will dilute the flavor of the sauce. Serve with rice.
SAUCE
|
¾ |
cup low-sodium chicken broth |
|
4 |
teaspoons soy sauce |
|
4 |
teaspoons rice vinegar |
|
1 |
tablespoon sugar |
|
2 |
teaspoons cornstarch |
|
¼ |
teaspoon red pepper flakes |
STIR-FRY
|
3 |
tablespoons vegetable oil |
|
1 |
tablespoon cornstarch |
|
1 |
tablespoon all-purpose flour |
|
2 |
teaspoons soy sauce |
|
1 |
(1-pound) pork tenderloin, trimmed and sliced thin |
|
3 |
garlic cloves, minced |
|
1 |
tablespoon grated fresh ginger |
|
1 |
large bunch cilantro, stems trimmed, cut into 1-inch lengths |
|
1 |
(8-ounce) can sliced bamboo shoots, rinsed and patted dry |
1. FOR THE SAUCE: Whisk all ingredients together in bowl.
2. FOR THE STIR-FRY: Whisk 2 tablespoons oil, cornstarch, flour, and soy sauce together in medium bowl until smooth, then stir in pork. In separate bowl, combine garlic, ginger, and 1 teaspoon oil.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of pork, breaking up any clumps, and cook, without stirring, for 1 minute. Stir pork and continue to cook until lightly browned, about 1 minute; transfer to clean bowl. Repeat with remaining 1 teaspoon oil and remaining pork; transfer to bowl.
4. Add garlic mixture to now-empty skillet and cook over medium heat, mashing mixture into skillet, until fragrant, about 30 seconds. Add cooked pork, with any accumulated juices, cilantro, and bamboo shoots and toss to combine.
5. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened and cilantro is slightly wilted, about 1 minute. Serve.