Pork and Vegetable Chinese Stir-fry

Pork and Vegetable Chinese Stir Fry Recipe

Want a stir-fry that you can’t find in restaurants? Try this! It has a heap load of ingredients, so lot’s to prepare! This amazing colourful dish brings me back to the time when I had home economics cooking back in school as a subject, and I was given a project to create a dish of my own. I was 13 and clueless! So instead, my mother did it for me! She simply took whatever leftover vegetables we had at home and made a simple but yummy stir fry.

This was me, proudly holding the dish… that clearly was NOT made by me. Got an A+ anyway. That’s all that mattered! HAHA.

As you can see, the original dish had a lot fewer ingredients but what made me love it so much was the firm tofu which was the main ingredient! Having it in a stir-fry just made it so much less boring to eat. For this dish, instead of leaving it vegetarian, I’ve added pork as well but feel free to omit it. In fact, feel free to pick and choose which ingredients you want. As long as you still have the main sauce mixture, it’ll still taste yum! I love it this way as it’s extra crunchy, colourful, full of flavour and most importantly, Ben LOVES baby corn! LOL

To begin, marinate the pork strips for at least 30 minutes before using them to fry. We simply used pork schnitzel slices and sliced them to thin strips. Pre-soak the mushrooms and black fungus. Use hot water for a faster result. Meanwhile, starting chopping! CHOP CHOP CHOP! Remember to blanch the julienned carrots in hot water for about 30 seconds and running them under cold water. For the chillies, if you want an extra kick, you may leave the seeds in.

Once all ingredients are ready, start by seasoning the wok with oil and heat about 1 tablespoon oil on medium to high heat. Flash fry the marinated pork strips until all pink is gone and set aside. Add another tablespoon of oil, followed by minced garlic, spring onions and chillies. Stir fry briefly until fragrant. Start adding ingredients beginning with the shiitake mushrooms, black fungus, baby corns and tofu. Pour in half of the sauce mixture and chicken stock, then stir fry for about 30 -60 seconds. Next, add in the capsicums, carrots, snow peas, followed by the remaining sauce mixture and chicken stock. Stir fry quickly for about 30 seconds. Be careful not to overcook these vegetables as you want to keep them crunchy! Season with salt to your own liking, then pour in corn starch slurry and stir fry for about 30 seconds. Finally, garnish with some coriander and all ready to serve! You can eat it with rice or noodle or simply by itself!!

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