Sizzling Garlic Pork

• 8 ounces pork tenderloin
• ¼ teaspoon salt
• 1/8 teaspoon white pepper
• 2 teaspoons cornstarch, divided
• 2 tablespoons brown bean paste
• 1¼ teaspoons sugar, divided
• 1 teaspoon white wine
• ½ cup Chicken Broth
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 2½ 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 400°F. Place a 2-quart ovenproof heavy metal serving platter with deep edges in the oven to heat.

Cut the pork into 2 × 1 × 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 ¼ 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.