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35 minutes
Prep: 20 minutes
Cook: 15 minutes
669 calories per serving view nutrition facts
4 servings
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| 1 | pound | pork tenderloin | |
| Marinade | |||
| 1 | each | egg | white |
| 1 | tablespoon | cornstarch | |
| 1 | tablespoon | soy sauce, light | |
| 1 | tablespoon | rice wine | |
| 1 | teaspoon | sesame oil | |
| 1/2 | cup | mushrooms, black trumpet | chinese |
| 1 | cup | peanut oil | |
| 1/2 | pound | chives | chinese yellow, cut into three pieces |
| 2 | teaspoons | ginger | fresh, finely chopped |
| 1 | tablespoon | garlic | finely chopped |
| 1 | teaspoon | salt | |
| 2 | teaspoons | rice wine | |
Place pork in the freezer for about 20 minutes or until firm to the touch.
Then cut into slices, then into shreds.
Place meat in a large bowl with the marinade ingredients.
Refrigerate for 20 minutes.
Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable.
Squeeze out the excess water and cut off and discard the woody stems.
Finely shred the caps.
Heat a wok or large skillet until it is hot and add the oil.
When the oil is hot, add the pork and stir-fry for 20 seconds.
Remove the meat and drain off all but 2 table- spoons of oil.
Reheat the wok and add the mushrooms, chives, ginger, garlic and salt and stir-fry for 2 minutes.
Return the pork to the wok and continue to stir-fry for another minute.
Finally add the rice wine and give the mixture several stirs.
Turn onto a platter and serve at once.
| % Daily Value* | |
| Total Fat 61.0g | 93% |
| Saturated Fat 11.0g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 823mg | 34% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 1.0g | |
| Protein 27.0g | 55% |
| Vitamin A | 51% | Vitamin C | 57% | |
| Calcium | 7% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Sage was a sacred ceremonial herb of the Romans and was associated with immortality. It was believed to increase mental acuity. Charlemagne had it grown in his royal gardens. ...
These were fantastic!! I doubled the recipe and used regular sized cup cake tins. I topped the cakes with more of the ganache and raspberries and they made an elegant dessert. Be careful not to overbeat the ganache though, I did and my first batch turned into white chocolate flavored butter!!
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
