(Makes 6 servings)
1 1/2 pounds (3.3 kg) pork tenderloin
6 cups (1.5 L) chicken broth
½ cup (125 mL) sweet red chili sauce
¼ cup (60 mL) soy sauce
2 tablespoons (30 mL) chopped ginger
1 red bell pepper, thinly sliced
2 cups (500 mL) button mushrooms, stems removed
2 cups (500 mL) napa cabbage, sliced ¼-inch (.64 cm) thick
6 ounces (350 g) stir fry chow mein noodles
8 ounces (227 g) fresh bean sprouts
3 green onions, chopped
20 snow peas, ends trimmed, cut in half
1 cup (250 mL) fresh cilantro leaves, chopped
sprinkle sesame seeds
Freeze the tenderloin. Take it out of the freezer to sit in the refrigerator overnight. While still partially frozen, trim any fat from the tenderloin and slice the meat crosswise, paper thin.
Pour the chicken broth into a large wok or large pot. Add the chili sauce, soy sauce, and ginger.
Bring the mixture to a boil. Boil for 2 minutes to blend the flavours.
Stir in the meat. Cook for 4 minutes.
Add the red peppers, mushrooms, and cabbage. Stir and bring the liquid back to a boil. Cook for 2 minutes.
Stir in the noodles, and sprouts. Bring liquid back to a boil and cook for 1 minute.
Stir in the green onions and snow peas. Bring the liquid back to a boil.
Turn off the heat. Stir in the cilantro.
Serve in bowls and sprinkle with sesame seeds.
