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Pork Stirfry with Snow Peas




Source of Recipe


unknown






Recipe Introduction


serves 4
can use chicken, turkey or kangaroo if pork is unavailable, can vary the begies (sprouts, pineapple, capsicum, mushroom, red onion, baby-spinach, baby-corn or cauliflower for example)
prep time 15 minutes
cook time 10 minutes





List of Ingredients



• 500g pork stirfry strips
  
• 2 tsp cornflour
  
• 1 small red chilli, deseeded and diced
  
• 6 spring onions cut into bite-sized pieces
  
• 1 tsp shaoxing rixe wine or dry sherry (optional)
  
• 180g halved snow peas (topped and tailed)
  
• 2 tbs reduced salt soy sauce
  
• 1 tbs peanut oil (use sesame or olive if you need to)
  
• 2 cloves garlic (crushed)
  
• 1 cm piece ginger, chopped
  
• 2-3 tbs oyster sauce
  
• 1 tsp sugar
  
• 1/2 cup (125ml) salt reduced chicken stock)
  






Instructions



1. Mix sauce ingredients together (oyster sauce, stock and sugar)
   
2. Combine pork with cornfour, rice wine, soy sauce and marinate for 10 minutes. Heat wok.
   
3. Drizzle in oil and swirl to coat bottom and sides. Stirfry garlic and chillin 15 seconds until fragrant.
   
4. Add pork in 1-2 batches to leave enough room for it to fry properly until just cooked. Remove.
   
5. Add in more oil and stirfry snowpeas and spring onions 30 seconds until bright but crisp. Return pork to mix. Add in sauce. Heat through.
   
6. Serve with rice. Can have a cabbage salad with asian dressing or stirfried asian greens as a side.
   






Final Comments


You could serve white wine or beer with this one.