Marinade Ingredients
- 2 tbsp Worcestershire Sauce
- 2 tbsp White Wine
- 2 tbsp Corn Starch
Main Ingredients
- 3/4 pound Pork Tenderloin, trimmed & cut into thin strips
- 3 tbsp Vegetable Oil
- 1 cup julienned Bamboo Shoots
- 1 medium Carrot, peeled & julienned
- 1 inch Ginger, peeled & finely chopped
- 2 Garlic Cloves, thinly sliced
- 1/3 cup White Wine
- 1/3 cup Beef Broth
- 2 tbsp Rice Vinegar
- 2 tbsp Cane Sugar
- 1/2 tbsp Kosher Salt
- 2 tbsp Sriracha Sauce
- 1 tbsp Water + 1/2 tbsp Cornstarch
- 2 Green Onions, chopped
- Dried Chilies (optional)
Instructions
- Whisk marinade ingredients together well
- Add pork strips along with marinade mixture to an air tight container, mix well to coat pieces thoroughly, then seal and refrigerate for one hour
- Warm oil in a wok over medium heat
- Add marinated pork to the wok and sauté until just cooked through, around 1 minute
- Transfer pork to a separate dish and set aside
- Add bamboo shoots and carrots to the wok and sauté while stirring for 2 minutes
- Add ginger to the wok and sauté for another minute, stirring frequently
- Add garlic to the wok and sauté for 1/2 a minute, stirring frequently
- Add white wine to the wok and stir to deglaze while the wine reduces
- Add beef broth, vinegar and sugar, salt & sriracha to the wok, stirring for a minute to combine
- In a small bowl, whisk the cornstarch and water together, then add the slurry to your wok
- Transfer pork and any reserved juices back to the wok and gently combine
- Warm through for one minute, remove from heat and serve immediately
- Garnish with green onions & dried chilies if desired
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.