Sautéed Pork Tenderloin with Cashew Nuts and Celery

Ingredients

Instructions

1. 1

   Slice the pork tenderloin thinly. Marinate with light soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper for 15 minutes.

2. 2

   Prepare the sauce by mixing chicken broth, oyster sauce, light soy sauce, sugar, cornstarch, and sesame oil in a bowl.

3. 3

   Heat cooking oil in a wok over high heat. Stir-fry the marinated pork until lightly browned and cooked through, about 2-3 minutes. Remove pork and set aside.

4. 4

   Add the remaining oil to the wok. Add minced garlic and ginger, stir-fry until fragrant, about 30 seconds. Add celery, carrot, red and green bell peppers. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.

5. 5

   Return the cooked pork to the wok with the vegetables. Pour in the prepared sauce. Stir continuously for 1-2 minutes until the sauce thickens and coats all ingredients.

6. 6

   Stir in the roasted cashew nuts just before serving. Serve hot with steamed Jasmine rice.