Shredded Pork Tenderloin

Serves 6


1/2 kilo pork tenderloin, cut into strips

2 tablespoons olive oil, for the marinade

2 tablespoons cornstarch

1 tablespoon chopped ginger

1/4 cup red wine

1 tablespoon soy sauce

2 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil, for stir-frying

1 cup sliced bamboo shoots

1 cup fresh mushrooms, cleaned and sliced

1 medium green pepper, sliced 1-inch thick

1/4 cup sliced celery stalks

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In a bowl, combine pork, 2 tablespoons oil, cornstarch, ginger, red wine, soy sauce and lemon juice. Season with salt and pepper. Marinate for about 30 minutes.

In a skillet, heat remaining olive oil. Stir-fry meat, about 3 minutes. Remove from heat and set aside.

In the same skillet, stir-fry bamboo shoots, mushrooms, green pepper and celery. Cook about 3 to 5 minutes. Stir in cooked pork and mix well. Transfer to serving platter. Serve warm.

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