Pork Tenderloin with Baby Corn, Bamboo Shoots, Onion and Paprikas


  • 250 g Pork Tenderloin
  • 3 Paprikas (Red, Yellow and Green)
  • 1 tin Baby Corn
  • 1 tin Bamboo Shoots
  • 1 or 2 Onions
  • 1 Beef Stock Cube (Bouillon)
  • 200 ml Water
  • 1 table spoon Cornflower
  • 3 table spoons Wok Oil
  • Salt, Pepper
  • Sambal Olek (optional)
  • Ketjap/Kecap Asin (optional)


Read the whole recipe before starting.

First start with the vegetables. Wash the paprikas, remove stem and seeds and cut them into half-moon shapes. Peal onion and dice it. Open your tin of baby corn, rinse the baby corn. Cut the baby corn into 2 or 3 pieces. Open your tin of bamboo shoots, rinse the shoots. Put the vegatables aside.

Keep the meat and the vegatables apart. Cut the pork tenderloin in half (length wise), then cut the pork to pieces of about 1 cm width. Or just cut up the pork as you see fit, but don't cut to small. Bigger pieces need longer frying of course. Add peper to the pork. Add salt now or you can add salt after frying the pork (this keeps the meat from losing moisture). Wash your hands when you are finished with the meat.

Think of your timing while cooking your rice. Usually I start cooking the rice after I'm finished preparing the vegatables and the meat. I start stir-frying when I have about 10 minutes left cooking the rice.

Into the Wok:

First add the Wok oil into the wok and heat up the oil. Then add the pork and stir-fry until the pork is fried through (but still tender). Take out the pork and put in on a clean plate, leave the oil in the wok. You can sprinkle some Ketjap/Kecap on the pork if you like (and salt if you skipped it during preparation). Then add the onion into the wok and fry for a minute. If you like, add some sambal while frying the onion. (You can always add sambal later on your plate.) Add the paprikas and stir-fry for 2-4 minutes. Add the baby corn and the bamboo, crumble the stock cube on top and stir-fry for another 3-4 minutes. Add the pork. Add the water, and turn down the heat. Mix the cornflower with some cold water, until it's totally dissolved. Add some of this mixture to the wok to make the sauce, do this until you have a good consistency. (If the sauce is too thin, mix some more cornflower with cold water and add. If too thick, add some water.) Heat through and you are ready to serve.

Serve with:

Boiled White Rice, Ketjap/Kecap Asin and Sambal Olek.


Chicken: You can use chicken or turky fillet instead of pork, but then use chicken stock. I don't like chicken (yes I'm a bit crazy) so I haven't done this.

Vegetarian: You can skip the meat, and then use vegetable stock. Never done this, and haven't used vegetabel stock, but hey I guess it's fine. Go and try if you like.

First wok the pork tenderloin.

Wok the unions and paprika's/peppers.

Add the bamboo shoots and baby corn.

Everything added together.