Porkloin with Mangetout, Mushroom and Sichuanpepper
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Author: Robin Status: published Published: Jan 16,2010 license cc-by-sa tags: recipe, recept, mushroom, pork, sichuanpeper, sichuanpepper, mangetout, tenderloin, champignons, pork tenderloin, varkenshaas,
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Share on TwitterBlanch
400 gr mangetout (cut in half if you wish)
for just 1 minute, then rinse under cold water and set aside.
Panfry
400 gr button mushrooms
until just golden brown. Set aside.
(But if this seems too much trouble, in the original recipe the mushrooms are added together with the sauce and then simmered for 2 minutes.
Then the mangetout is added and simmered for another 2 minutes. )
Quickly stirfry
4 garlics, chopped
similar amount of ginger, grated.
4 t sichuanpepper, toasted, then grinded
Add
400 gr porkloin, in stripes
and stirfry for about 2 minutes.
Add
4 T oystersauce
3 t chilibeansauce (toban jiang)
2 t black rice vinegar
3 T water
Simmer for a minute.
Add the mangetout and mushrooms.
Sprinkle with
1 T sesame oil.
Serve with rice.
I liked it and will make it again for sure.
From : Aromatische Gerechten (Spice It) by Murdoch Books.
