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September
24
2006

PORK & ASIAN GREENS STIR-FRY

300g PORK FILLET [thinly sliced]

1 RED ONION [cut into thick wedges]

2 CLOVES GARLIC [crushed]

2 TEASPOONS GRATED FRESH GINGER
1 ½ TEASPOONS CHINESE FIVE SPICE POWDER

2 TABLESPOONS PEANUT OIL

1 BUNCH BROCCOLINI [cut diagonally into 5cm pieces]

1 BUNCH BABY CHOY SUM [coarsely chopped]

1 BUNCH BABY BUK CHOY [washed dried & quartered]

60ml [1/4 CUP] OYSTER SAUCE

STEAMED RICE TO SERVE

COMBINE PORK, ONION, GARLIC, GINGER & CHINESE FIVE SPICE IN A BOWL. HEAT 1 TEASPOON OF OIL IN WOK OVER HIGH HEAT. ADD ONE-THIRD OF THE PORK MIXTURE. STIR-FRY FOR 2 MINUTES OR UNTIL BROWN. TRANSFER TO A BOWL. REPEAT, IN TWO MORE BATCHES, WITH OIL & REMAINING PORK MIXTURE.

HEAT REMAINING OIL IN WOK, ADD BROCCOLINI & STIR-FRY FOR 2 MINUTES OR UNTIL BRIGHT GREEN & TENDER-CRISP. ADD THE PORK MIXTURE, CHOY SUM, BUK CHOY & OYSTER SAUCE & STIR-FRY FOR 2 TO 3 MINUTES OR UNTIL BUK CHOY JUST WILTS. SERVE OVER RICE.

Damian Asian , trackback 37 views

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