INGREDIENTS
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8 ounces pork tenderloin
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1/4 teaspoon salt
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1/8 teaspoon white pepper
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2 teaspoons cornstarch, divided
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2 tablespoons brown bean paste
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1 1/4 teaspoons sugar, divided
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1 teaspoon white wine
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1/2 cup Chicken Broth
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1 tablespoon vegetable oil
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2 teaspoons minced garlic
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2 1/2 cups thinly sliced celery
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4 ounces shiitake mushrooms, thinly sliced
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1 hot red chili pepper, seeded and thinly seeded
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2 green onions, cut into 1-inch pieces