- 8 ounces pork tenderloin
- Â¼ teaspoon salt
- 1/8 teaspoon white pepper
- 2 teaspoons cornstarch, divided
- 2 tablespoons brown bean paste
- 1Â¼ teaspoons sugar, divided
- 1 teaspoon white wine
- Â½ cup Chicken Broth
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 2Â½ cups thinly sliced celery
- 4 ounces shiitake mushrooms, thinly sliced
- 1 hot red chili pepper, seeded and thinly seeded
- 2 green onions, cut into 1-inch pieces
Preheat the oven to 400Â°F. Place a 2-quart ovenproof heavy metal serving platter with deep edges in the oven to heat.
Cut the pork into 2 Ã— 1 Ã— 1/8-inch slices. Toss the pork with the salt, pepper, and 1 teaspoon cornstarch.
In a small bowl, mix the brown bean paste with 1 teaspoon sugar and the wine.
In a small bowl, combine the chicken broth, the remaining 1 teaspoon cornstarch, and the remaining Â¼ teaspoon sugar and set aside.
Heat a wok or large nonstick skillet over high heat. Add the vegetable oil, garlic, and pork. Stir-fry for 1 minute and add the celery and mushrooms. Continue stirring 2 more minutes. Add the bean paste mixture and chili pepper. Stir and continue cooking until the pork is done, about 1 minute. Add the cornstarch mixture and cook about 1 minute, or until thickened. Remove from the heat (see Notes) and add the green onions. Pour into the preheated sizzling platter just before you serve for a special presentation.