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The Master Chefs

Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy TsuiStir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui

On 18, Feb 2013 | In | By admin

Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui

This recipe stimulates your taste bugs with a spicy sweet-and-sour sauce made from wasabi, honey, and mayonnaise. Using thinly sliced pork tenderloins and okras as the main ingredients, the dish is a both healthy and delicious.

 

INGREDIENTS
1 lbs Alberta pork tenderloin
10 okras
20g pine nuts

 

MARINADE
1 egg
1 tsp Amoy Golden Label Light Soy Sauce
1½ tsp sugar
1 tsp Maggi seasoning sauce
1 tsp worcester sauce
1 tsp cornstarch
A pinch of white pepper

 

SAUCE
1/3 jar of Kraft mayonnaise
¼ lb butter
3 tsp honey
1 tsp Japanese wasabi

 
STEPS
1. Cut pork tenderloin into ten 1/3” thick slices. Marinate for 30 minutes.
2. Lightly coat each slice of pork tenderloin with cornstarch; wrap okras with pork slices.
3. Heat a generous amount of oil over high heat. Deep-fry the pork-okra rolls until golden brown; put aside to cool.
4. Mix and heat butter, honey, and mayonnaise over low heat; add wasabi.
5. Pour sauce over pork okra rolls, sprinkle pine nuts on top.

 
—–
Internal cooking temperate of beef as recommended by Health Canada.
-77 C degrees for well done. -70 C degrees for medium.
—–

 
TASTE THIS CULINARY CREATION AT:
Big Chef Restaurant
1060 – 8580 Alexandra Road
Richmond, BC V6X4B3
Tel: (604) 207-0386