Sesame Pork Stirfry - 4 stars

i had some pork tenderloin left over from the pork chops + granny smith apples meal, so i searched through my wok cookbook to see what i could use it in. lo and behold, there was a sesame pork stirfry calling for the exact amount of tenderloin that i had.

it was really easy, and extremely delectable. i made a sauce out of hoisin and teriyaki sauces, added some sesame oil and cornstarch. i stirfried the sliced pork tenderloin in batches first and removed it from the pan. i then stirfried sliced green onion, chopped garlic and fresh ginger for a minute. i added some shredded carrots and sliced snake beans to the wok, and stirfried for a few minutes. i added the sauce and the pork back to the wok, and then stirred in a couple tablespoons of toasted sesame seeds. i had it over steamed jasmine rice with baby romaine salad on the side (instead of spinach, for once! :) ). fantastic and completely satisfying!

Sesame Pork

Preparation time: 10 minutes
Total cooking time: 20 minutes

2 tbsp hoisin sauce
2 tbsp teriyaki sauce
2 tsp cornflour or cornstarch
1/4 c peanut oil
1 1/4 lb pork loin fillet, thinly sliced across the grain
2 tsp sesame oil
8 spring onions, sliced on the diagonal
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 carrots, julienned
6 1/2 oz snake beans, sliced
2 tbsp sesame seeds, toasted

1. to make the stir-fry sauce, combine the hoisin and teriyaki sauces, cornflour and 1 tablespoon water in a small bowl. set aside until needed.

2. heat a wok to hot, add 1 tablespoon peanut oil and swirl. add half the pork and stir-fry for 3 minutes, or until browned. Remove. Repeat.

3. heat the remaining peanut oil and the sesame oil in the work. add the spring onion, garlic and ginger, and stir-fry for 1 minute.

4. add the carrot and beans, and stir-fry for 3 minutes, or until almost cooked. return the pork to the wok, add the stir-fry sauce and stir until the sauce thickens and everything is combined, the meat is tender and the vegetables are just cooked. toss in the sesame seeds, then serve with steamed rice.