October 20, 2016


Pork fillet - 225 gms
Light soy sauce- 1 tbsp
Light brown sugar - 1 tsp
Chinese rice wine or dry sherry - 1 tsp
Corn flour paste -2 tsp
Mangetouts - 115 gms
White mushroom - 115 gms
Carrot - 1
Spring onion- 1
Vegetable oil -4 tbsp
Salt - 1 tsp
Stock (optional)
Sesame oil -  few drops


  • Cut the pork into thin slices, each about the size of a postage stamp.
  • Marinate with about 1 tsp of the soy sauce, sugar, rice wine or sherry and cornflour paste.
  • Top and tail mangetouts.
  • Thinly slice the mushrooms.
  • Cut the carrot into pieces roughly the same size as the pork and cut the spring onion into short sections.
  • Heat the oil in a preheated wok and stir fry the pork for about one minute or until its colour changes.
  • Remove with slotted spoon and keep warm while you cook the vegetables.
  • Add the vegetables to the wok and stir fry for about 2 minutes.
  • Add the salt and partly cooked pork, and a little stock or water if necessary.
  • Continue cooking and stirring for about one minute, then add the remaining soy sauce and blend well.
  • Sprinkle with sesame oil and serve.

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