Black Bean and Garlic Pork With Peas

• 8 ounces snow peas (250 g) or 8 ounces sugar snap peas (250 g)
• 1 lb pork tenderloin (500 g)
• 2 green onions, minced
• 3 tablespoons cornstarch (45 mL)
• 2 teaspoons sesame oil (10 mL)
• 2 teaspoons chinese rice wine (10 mL) or 2 teaspoons dry sherry (10 mL)
• 1 teaspoon soy sauce (5 mL)
• 1 teaspoon gingerroot, grated and peeled (5 mL)
• 14 teaspoon white pepper (1 mL)
• 1 12 tablespoons black bean garlic sauce (22 mL)

1. Pull strings from pea pods and discard; arrange pods over bottom of 8- or 9-inch/20 or 23 cm pie plate or heatproof serving dish.
2. Thinly slice pork; in bowl, stir together with onions, cornstarch, oil, wine, soy sauce, ginger and pepper to coat evenly.
3. Layer slices over pods; top with small dollops of black bean and garlic sauce.
4. Place dish in hot steamer; steam, covered, over high heat until bottom slices are just pink in centre, 15 to 18 minutes.
5. If desired, serve over rice or noodles.

snow peas, pork tenderloin, green onions, cornstarch, sesame oil, chinese rice wine, soy sauce, gingerroot, white pepper, black bean garlic sauce

Taken from www.food.com/recipe/black-bean-and-garlic-pork-with-peas-334650 (may not work)