Stir Fried Pork and Vegetables in a Hoisin Sauce
45 minutes
A simple Chinese stir fry this beautiful dish features succulent pork along with cabbage, carrot, capsicum and water chestnuts.
tonytsang
16 people made this
Ingredients
Serves: 4
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 tablespoon light soy sauce
- 1-2 tablespoons cornflour, mixed with 1 tablespoon water
- 450g pork fillet, sliced
- 1 tablespoon groundnut oil
- 1/4 cabbage, sliced
- 1 carrot, diced
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 3 tablespoons shaoxing wine
- 1 tablespoon groundnut oil
- 1 tablespoon finely diced garlic
- 1 tablespoon finely diced shallots
- 1 medium onion, diced
- 1/2 teaspoon salt
- 1 (225g) tin water chestnuts, drained and diced
- 1 green capsicum, diced
Directions
Preparation:15min ›
Cook:15min ›
Extra time:15min marinating ›
Ready in:45min
- Make a marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork then let marinate for 15 minutes.
- Meanwhile, blanch the cabbage and carrots in boiling water for 3 minutes. Rinse under cold water to cool.
- In a small bowl mix together the hoisin sauce, oyster sauce, sugar and shaoxing wine to make the sauce. Set aside.
- In a large frying pan heat oil over high heat. Stir fry the pork until done; 4-5 minutes. Set aside.
- Heat the same frying pan with oil over high heat. Stir fry the garlic and shallots until fragrant; 3-4 minutes.
- Stir in the onion and salt then cook until soft; 3-4 minutes.
- Stir in the cabbage, carrots, water chestnuts, green capsicum, pork and sauce. Heat through for about 2-3 minutes. Serve.
