Chinese pork stir-fry

Recipe from: 10/20/1993 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 600
    g
    boned pork neck, cut into thin strips
  • 15
    ml
    sunflower oil
  • 2
    carrots, peeled and cut into matchsticks
  • 250
    ml
    broccoli florets
  • 6
    baby onions, quartered and separated into shells
  • 30
    ml
    sherry
  • MARINADE
  • 15
    ml
    wine vinegar
  • 15
    ml
    golden syrup
  • 15
    ml
    sunflower oil
  • 2
    cloves garlic, crushed
  • 1
    knob ginger, grated
  • 2
    ml
    chilli paste
  • 30
    ml
    soy sauce
 

Method

 
MARINADE: Combine all ingredients in a glass or porcelain bowl. Add strips of meat and mix well to coat. Cover and marinate overnight, refrigerated. Heat a little oil in a non-stick frying pan and stir-fry small batches of meat over a high heat to seal in juices. Remove and reserve. Reduce heat and add remaining oil to pan, then gently stir-fry vegetables for 2 to 3 minutes, or until well coloured. Return meat to pan. Mix gently, pour over sherry and cover. Simmer for 5 minutes. Serve on a bed of ribbon noodles or rice, or with potato cakes. TOTAL KILOJOULE COUNT: 7 055 kJ (1 685 Cal). A portion: 1 765 kJ (420 Cal).
 

Read more on: pork  |  shallow-fry
 

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