Spicy Pork and Spinach and Tomatoes

3/4lb Pork Tenderloin


1 egg white

1 Tablespoon Chinese rice wine or dry sherry

1 Tablespoon Cornstarch

Whisk all ingredients together then toss with steak. Let marinade covered 1hr in fridge.

Prep 3 cups of veggies

Baby Spinach

Quartered Plim Tomatoes or halved Cherry Tomatoes


Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons of soy sauce, rice vinegar and Chinese Rice or dry sherry, 1/2 tablepoon sesame oil, 1 tablespoon sugar and 2 tablespoons of Asian chili sauce.

Stir Fry

Drain excess marinade from pork. Heat 1/4 inch peanut oil or veggie oil in wok or skillet over medium heat. Add steak and cook 30 seconds to 1 minute. Remove from the pan and wipe pan clean. Turn pan up to high, let it warm up for about one minute and 2 tablespoon oil, 2 cloved of garlic (minced) 1 table spoon of ginger and pinch of salt and sugar. Stiry fry for 30 seconds. Add veggies stir fry until crisp-tender.

Add the pork back to the pan with the sauce and stir until the sauce is thick, roughly 3 minutes. Think with chicken broth if needed. Garnish with sliced scallions.