Chinese Spring Celery and Pork |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 2 |
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I saw this recipe in news paper the other day and I thought it would be nice. so I'm going to post it!!I think you can use any vegies and would be good if you serve with rice!! Ingredients:
100 g pork loin, julienned |
1 tablespoon shao sing wine or 1 tablespoon sherry wine, mixed with |
1 tablespoon cornflour |
1 pinch salt |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
3 -4 thin slices ginger |
1 tablespoon soy sauce |
1/4 teaspoon five-spice powder |
1 sheet bean curd, julienned (available at asian grocers) |
1 bunch chinese celery or 4 stalks celery, 2.5 cm slices |
1/2 tablespoon white sugar |
1/2 red capsicum, julienned for garnish |
Directions:
1. Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.
2. Heat a wok and fry the ginger in oil until golden brown.
3. Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.
4. Remove and set aside.
5. In the same wok, stir-fry the celey with the sugar.
6. Briefly add pork mixture to warm through.
7. Serve immediately, garnished with the capsicum.
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