Sunday, October 5, 2008

Chinese Stir-fry Pork

The secret of a successful stir-fry is to have all the ingredients prepared before you begin cooking, and then to cook them swiftly so that they reach the table still crisp and alive with color. Recipe serves 4-5.


1 pound (500 g) pork fillet
1 tablespoon polyunsaturated oil
1/2 teaspoon ginger grated
1 clove garlic, crushed
Pinch Chinese five spice powder
1 cup small broccoli florets
1 cup small cauliflower florets
1/2 green pepper (capsicum), diced
2 medium carrots, cut into matchsticks (julienne)
3 spring onions, chopped
16-20 snow peas
10-12 button mushrooms, sliced
2 stalks celery, sliced diagonally
1 apple, cut into slices
1/4 cucumber, cut into slices
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon tomato ketchup (sauce)
1 1/2 tablespoons cornflour (cornstarch)
1 cup chicken stock


1. Prepare pork fillet by slicing thinly at an angle.
2. Heat oil in a pan until very hot. Add pork, ginger, garlic and five spice. Stir fry for 3-5 minutes.
3. Add broccoli, cauliflower, pepper and carrots. Stir-fry 1-2 minutes, making sure that nothing is allowed to overcook and become limp.
4. Now add the rest of the vegetables and continue stir-frying over high heat for another 1-2 minutes.
5. In a bowl, combine soy sauce, honey, tomato sauce, cornflour (cornstarch) and chicken stock. Add mixture to the chicken and vegetables, bring to the boil, cover, turn down the heat and simmer 2-3 minutes only.
6. Serve on a bed of boiled brown rice.

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