Pork and Vegetables Chinese Stir Fry

Pork and Vegetable Chinese Stir Fry Blog


🍽 Serves:
~8

🕑 Cooking Time:
8-10 mins

Prep Time:
45 mins

The Ingredients List

  • 6 cloves Garlic (minced)
  • 2 stalks Spring Onions (roughly chopped)
  • 2 long Red Chillies (remove seeds; thinly sliced in strips)
  • 5 big Shiitake mushrooms (pre-soaked and soften; thinly sliced into strips)
  • 400 grams Baby corn (roughly chopped)
  • 40 grams dried Black fungus (pre-soaked and soften; chopped in thin strips)
  • 360 grams Firm tofu (thinly sliced)
  • 1 big Red Capsicum (thinly sliced in strips)
  • 1 small-medium sized Carrot (julienned; blanch 30 seconds)
  • 200 grams Snow peas (cut in strips)
  • ⅓ cup Chicken stock
  • Salt to taste
  • Coriander roughly chopped for garnish

Marinated Pork

  • 400 grams Pork (julienne and marinated in list below for 30 minutes)
  • 2 tablespoons Corn starch
  • 2 tablespoons Light soy sauce
  • 3-4 drops of Sesame Oil
  • A dash of White Pepper
  • 1 Egg white

Sauce mixture

  • 2 tablespoons Light soy sauce
  • 1 tablespoon Oyster sauce
  • 2 tablespoons White rice Vinegar
  • 1 teaspoon white Sugar
  • 1 teaspoon Sesame Oil
  • A dash of white Pepper

Corn starch slurry

  • ½ tablespoon corn starch
  • 1 tablespoon cold water

The Method

  1. Season wok with oil and heat about 1 tablespoon oil on medium to high heat. Flash fry marinated pork strips until all pink is gone and set aside.
  2. Add another tablespoon of oil, followed by minced garlic, spring onions and chillies. Stir fry briefly until fragrant.
  3. 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
  4. 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.
  5. Season with salt to your own liking.
  6. Pour in corn starch slurry and stir fry for about 30 seconds.
  7. Ready to serve immediately with some coriander for garnish.