Ingredients
10 teaspoons Soy Sauce
2 tablespoons Oyster Sauce
2 tablespoons Hoisin Sauce
2 teaspoons Sesame Oil
1 piece Trimmed Pork Tenderloin
4 tablespoons Chinese Rice Wine
8 ounces Shiitake Mushrooms, stemmed and thickly sliced
8 Scallions, white parts thinly sliced, green parts cut in 1 inch pieces
2 pieces Garlic cloves minced
2 teaspoons Grated Ginger
1 box Dried Linguine
1/2 head Broccoli crowns cut in small pieces, blanched
1 Red Pepper thinly sliced
Preparation
Boil water for pasta.Thinly slice pork tenderloin and place in bowl. Whisk soy sauce, oyster sauce, hoisin and sesame oil together in medium bowl. Measure 2 tablespoons soy sauce mixture and pour over pork tenderloin. Put in fridge to marinate for 1 hour.
Heat 4 tsps vegetable oil in large skillet over high heat. Add pork and break up, browning for about 3 minutes. Stir in Chinese rice wine and cook until completely evaporated. transfer to clean bowl.
Cook pasta as package directions.Add 2 tbsp veg oil to now empty skillet over high heat. Add mushrooms and cook until golden brown about 5 minutes
Drain pasta.Stir in broccoli, scallion whites, garlic, ginger and cook until fragrant about 30 seconds. Reduce heat to med-low and stir in soy sauce mixture, pork, scallion greens, red pepper, pasta and chili garlic sauce.
