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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Wonderfully versatile, try this with steak, chicken or mushrooms for a veggie version! Time does not include marinating. Ingredients:
1 tablespoon light soy sauce |
1 tablespoon dark soy sauce |
1 tablespoon chinese wine or 1 tablespoon dry sherry |
1 red chili pepper, deseeded and finely chopped |
1 garlic clove, thinly sliced |
1/2 teaspoon sugar |
3 tablespoons cornstarch, plus 1/2 tsp |
10 ounces pork tenderloin or 10 ounces pork loin steaks, sliced |
1 tablespoon peanut oil |
10 ounces pak choi, chopped |
1 tablespoon oyster sauce |
1 teaspoon sesame oil |
Directions:
1. In a bowl, mix the soy sauces, wine, chili, garlic, sugar and 3 tbs of cornstarch, then stir in the pork. Season with salt and pepper then leave to marinate for 30 mins to 8 hours.
2. Add the peanut oil to a wok or frying pan and when it sizzles, add the pork and stir fry for 5 mins or until golden brown. Add the pak choi and 2-3 tbs of water and cook over a high heat for a few minutes then add the oyster sauce.
3. Stir 1/2 tsp cornstarch into 1 tbs water and mix until it thickens then mix into the stir fry and cook for 1 minute. Drizzle over a little sesame oil and serve the stir-fry with rice or noodles.
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