For ➍1 tbs vegetable oil
1 tbs minced garlic
1 tbs minced fresh ginger root
400 g pork tenderloin, cut into thin 4 cm strips
1 ts oyster sauce
1 ts salt
500 g sliced canned beets, 20 cl juice reserved
100 g sugar*
Heat the oil in a medium saucepan over medium heat, and stir in the garlic and ginger. Cook about 1 me. Mix in the pork, oyster sauce, and salt. Cook 10 m, stirring continuously, until pork is evenly browned.
Stir the beets, about 20 cl reserved beet juice, and sugar into the pork mixture. Continue cooking 10 to 15 m, until beets are tender. Serve over cooked long-grain rice**.
*Use more for a sweeter taste.
* *125 g for 4.
In Roman times, beetroot juice was considered an aphrodisiac. From the Middle Ages on, beetroot was used as a treatment for illnesses relating to digestion and the blood. It still is considered beneficent for cardiovascular health and liver problems.
