This dish packs a spicy yet tangy bite that can only come from Sriracha. I like to add a little extra in for that extra kick. The recipe calls for pork tenderloin (which is the best type of meat for a stir fry), but I will also use pork chops or pork shoulder if I have that in the freezer. I also double the quantity of tomatoes and the sauce in this recipe. (Shhh...don't tell anyone, but I like this sauce.) With doubling the tomatoes, I also have to add an additional teaspoon of cornstarch due to the extra juice produced by the tomatoes. I usually eat this with a steaming bowl of sushi rice (which only took me three years to perfect) and Garlic Green Beans. I will post that recipe soon.
12 ounces pork tenderloin, thinly sliced
2 tsp. cornstarch
1/4 tsp. salt
1/8 tsp. black pepper
3 tablespoons cold water
2 tablespoons oyster sauce (doesn't taste fishy; kind or sweet; kind of salty; essential!)
1 tsp. sugar
1 tsp. Sriracha (hot chile sauce, such as Huy Fong)
2 tsp. peanut oil (I use vegetable oil)
2 tsp. minced fresh garlic (I get a little garlic happy,and add more)
1 tsp. minced ginger (not originally in the recipe, but goes very well with pork)
2 cups chopped seeded plum tomatoes (about 3 tomatoes)
3/4 cup chopped fresh basil
1/4 cup chopped green onions (about 2 onions)
1. Slice pork.
2. Combine water, oyster sauce, sugar, Sriracha, and cornstarch in a small bowl.
3. Heat oil in a large nonstick skillet (or Wok) over medium-high heat. Add minced garlic, ginger, and pork. Saute 3 minutes or until the pork is done.
4. Add chopped tomatoes, salt, and pepper. Saute 1 minute. Add cornstarch mixture; cook 1 minute or until thickened. Add basil; stir to combine. Remove from heat, and sprinkle with onions. Serve with steamed rice.
