Not sure what to call this. I had half a small pork tenderloin left over from a few nights ago, which I sliced into quarter inch thick slices, pounded out into 1/8 inch thick medallions. I stir fried some peppers and onions and minced garlic in the wok until almost tender, added some sliced Shang high bok choy and stir fried a bit longer, transferred them to a bowl, quickly mixed the pork medallions up with some Korean BBQ sauce and stir fried that up, added back vegetables, Hoisin sauce, chopped green onions and served the lot over jasmine rice. In retrospect, it was delicious, but could have used a bit more heat. If I had it to do again, I would have finely sliced half a jalapeno and added it when I first introduced the pork medallions to the heat.
HC
