Pork Tenderloin with Oyster Sauce Stir-Fry
over rice with krupuk & beansprouts- Weekdieren
- Gluten
- Soja
- Tarwe
- Sesamzaad
- Schaaldieren
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Selderij
- Soja
- May contain traces of allergens
- Weekdieren
- Vis
There is a new ingredient in your box! Oyster sauce adds a savoury kick to any dish. Full of umami, slightly sweet, and delicious in stir-fries and marinades.
Ingredients
75 g
Jasmine rice
½ piece
Green Romano pepper
½ bunch
Scallions
2.5 teaspoon
Fresh ginger
1 piece
Garlic
25 g
Oyster sauce
(Contains: Weekdieren, Gluten, Soja, Tarwe)
25 g
Beansprouts
1 piece
Pork tenderloin
(Contains: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja, May contain traces of allergens)
40 g
Onion chutney
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
30 g
Krupuk
(Contains: Weekdieren, Vis, May contain traces of allergens, Schaaldieren)
50 g
Broccolini
Not included in your delivery
½ tablespoon
Sunflower oil
¼ piece
Low sodium chicken stock cube
60 milliliters
Water
½ tablespoon
[Plant-based] butter
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan.
- Cook the rice for 10 - 12 minutes, covered.
- Drain and set aside, still covered.
- Cut the Romano pepper into strips and halve the broccolini lengthways.
- Finely chop the scallions, keeping the white part separate from the greens.
- Crush or mince the garlic.
- Peel the ginger and then mince it or use a microplane as preferred.
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat.
- Fry the white part of the scallions for 1 minute.
- Add the Romano pepper and the broccolini, then fry for 3 - 4 more minutes.
- Add the garlic, the ginger, the oyster sauce, the stock cube and two thirds of the water (see pantry for amounts).
- Bring to a boil, then lower the heat and allow to simmer for 3 - 4 minutes, seasoning to taste with salt and pepper.
- Add the bean sprouts and some sambal as preferred.
- Cook for 30 seconds, then remove from the heat.
- Melt a knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the pork for 2 - 3 minutes per side, or until done.
- Add the onion chutney and the rest of the water, then cook for 1 - 2 more minutes.
- Season to taste with salt and pepper.
- Serve the rice on deep plates with the stir-fry alongside.
- Slice the pork tenderloin and serve on top. Drizzle with any residual onion sauce from the frying pan.
- Garnish with the sesame seeds and the scallion greens.
- Serve the krupuk alongside.
