Char Siu Pork Corn and Bok Choy Stir Fry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Here is another wok recipe I like stir fry's as they are quick, easy and reasonably priced to prepare and they are a great way to use up your left over vegetables in a nutritious meal. I served as is but it would go well with steamed rice, as I said yesterday we are watching our carb intake at the moment. This again would serve 3 good portions 4 smaller ones as is, or 4 good portions if served with rice. Note: Char Siu Sauce also know as chinese BBQ sauce. It is a paste like ingredient that is dark-red-brown in colour and has a sweet and spicy flavour. Made from fermented soy beans, honey and various spices. Ingredients:
2 tablespoons peanut oil |
600 g pork fillets, sliced thinly |
2 garlic cloves, crushed |
2 red chilies, chopped finely (add as many or as few seeds as you want.) |
1 onion, sliced thinly |
1 tablespoon soy sauce |
2 teaspoons lime juice |
1 carrot, cut into matchsticks |
120 g baby corn, halved |
300 g baby bok choy, chopped coarsley |
50 g snow peas, trimmed |
120 g bean sprouts |
4 tablespoons char siu sauce |
Directions:
1. Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side.
2. Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute.
3. Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.
4. To Serve: Serve as is for a low carb meal or over rice.
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