1. Rinse and slice tenderloin; Marinate in seasoning (1) for 20 minutes.
2. Rinse, peel and mince garlic; Rinse and cut Chinese cabbage into small pieces.
3. Add Chinese cabbage and 1T stock to a pot; Stir-fry till the stock has reduced; Reomve.
4. Add seasoning (2) to a bowl and mix well.
5. Heat a wok with 1 cup of oil over a high heat; Turn to a medium heat; Jiggle sliced tenderloin in the oil briefly; Remove and drain.
6. Set the oil aside, leaving 2t oil; Heat the wok over a high heat; Add garlic and stir-fry over a heat till fragrant; Return the tenderloin to the wok and add the mixed seasoning (2); Sitr well; Add the Chinese cabbage; Stir-fry over a medium heat till the sauce has thickened. Ready to serve.
COOKING TIPS:
1. The best part for this dish is the tenderloin or the part close to the back because they are tenderer.
2. It it better to freeze the tenderloin so that it would be easier to slice thinly.
3. If Chinese cabbage is not availabe, spinach could be a good substitute.
