pork stir fry

Honey and soy pork stir fry

Recipe from: 4 April 2012
Preparation time: 10 min
Cooking time: 12 min
 
A fabulously quick mid-week meal.
 
 
 

Ingredients

 
  • 500
    g
    pork loin or neck- cut into thick strips
  • 1
    Tbs
    garlic and ginger paste
  • 1
    chilli- chopped (if you don’t want it too hot, take seeds out)
  • 1/2
    cup
    honey
  • 1/4
    cup
    soy sauce
  • 3
    Tbs
    oyster sauce
  • 2
    Tbs
    cooking oil
  • 1
    onion- sliced
  • 1
    cup
    carrots- julienned
  • 1
    cup
    broccoli florets or mange tout
  • 6
    baby corn- halved lengthways
  • 100
    g
    pak choy, baby spinach or sliced cabbage
  • 2
    tsp
    corn flour
  • 200
    g
    chinese egg noodles- cooked until al dente and refreshed in cold water
  • 3
    Tbs
    sesame seeds- toasted in a dry pan
  • 1
    handful
    fresh coriander- roughly chopped
Servings: Change Serving
 
 

Method

 
Combine the ginger garlic paste, chilli, honey, soy and oyster sauce together. Add the pork strips and allow to marinate for 15 minutes at room temperature.

Heat the oil in a wok and brown the pork strips in portions then remove from the wok (keep the marinade aside for the sauce).

Add more oil if necessary and fry the onion, carrots, broccoli and corn for about 3- 4 minutes. Add pak choy and allow it to wilt
then add the pork strips back to the wok and fry for another 2 minutes or so.

Mix the corn flour and left-over marinade together and slowly add around the sides of the wok stirring all the while until the mixture heats through. The stir fry should look nice and glossy.

Lastly toss through the cooked egg noodles, sesame seeds and coriander. Keep on the heat until heated through.

Serve immediately.

For a variation: replace pork with chicken breasts or prawns. Or add bean sprouts and peanuts for extra texture and flavour.

Reprinted with permission of Bits of Carey. To visit Bits of Carey's blog, click here.


 

Read more on: stir fry  |  recipe  |  pork  |  asian
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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