Ginger and soy pork stir-fry
- 09.03.2017
- 256
This low fat stir-fry combines sweet and salty flavours for maximum impact.
Recipe «Ginger and soy pork stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 17 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup dark soy sauce, 2 tbsp shao hsing, 1 tsp caster sugar, 2 tsp cornflour, 500g pork leg steaks, thinly sliced , 2 tbsp vegetable oil, 1 brown onion, cut into thin wedges, 1 garlic clove, finely chopped , 4cm piece fresh ginger, peeled, finely grated, 1 large carrot, halved lengthways, sliced diagonally, 2 celery stalks, trimmed, sliced diagonally, Steamed jasmine rice, to serve.
Ingredients:
- 1/4 cup dark soy sauce
- 2 tbsp shao hsing
- 1 tsp caster sugar
- 2 tsp cornflour
- 500g pork leg steaks, thinly sliced
- 2 tbsp vegetable oil
- 1 brown onion, cut into thin wedges
- 1 garlic clove, finely chopped
- 4cm piece fresh ginger, peeled, finely grated
- 1 large carrot, halved lengthways, sliced diagonally
- 2 celery stalks, trimmed, sliced diagonally
- Steamed jasmine rice, to serve
Instructions
- Combine soy sauce, shao hsing, sugar and cornflour in a bowl. Place pork in a glass or ceramic dish. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
- Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the pork for 2 to 3 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining pork in 2 batches. If necessary, carefully wipe wok clean with paper towel between batches.
- Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add carrot and celery. Stir-fry for 2 to 3 minutes or until just tender.
- Return pork to wok. Add remaining sauce mixture. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.