Ingredients with Measurements:
- 1 lb pork tenderloin, sliced thinly
- 2 cups katuk leaves, washed and chopped
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup water
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Cutting board
- Knife
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, oyster sauce, cornstarch, and water. Mix well and set aside.
2. Heat the wok or skillet over high heat. Add vegetable oil and swirl to coat the pan.
3. Add sliced pork and stir-fry until browned and cooked through. Remove from the pan and set aside.
4. In the same pan, add onion, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
5. Add chopped katuk leaves and stir-fry for another 2-3 minutes until wilted.
6. Return the cooked pork to the pan and pour the sauce mixture over it. Stir-fry for another 1-2 minutes until the sauce thickens and coats the pork and vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or beef sirloin.
- Katuk leaves can be substituted with spinach or bok choy.
Variations:
- Add sliced bell peppers or carrots for extra color and crunch.
- Use shrimp instead of pork for a seafood version.
- Add chopped chili peppers for a spicy kick.
Tips and tricks:
- Slice the pork thinly for faster cooking time.
- Make sure the pan is hot before adding the oil to prevent sticking.
- Do not overcook the katuk leaves to retain their bright green color and crisp texture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with steamed rice on the side.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Egg drop soup
- Spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the pork is tough, marinate it in soy sauce and cornstarch for 30 minutes before cooking.
Food safety advice:
- Make sure the pork is cooked through to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Katuk leaves are a popular vegetable in Southeast Asian cuisine, known for their high nutritional value and unique flavor.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot with steamed rice and stir-fried vegetables for a complete meal.
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Region: Thai