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.

    18 people made this

    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

    Preparation:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

    1. Make a marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork then let marinate for 15 minutes.
    2. Meanwhile, blanch the cabbage and carrots in boiling water for 3 minutes. Rinse under cold water to cool.
    3. In a small bowl mix together the hoisin sauce, oyster sauce, sugar and shaoxing wine to make the sauce. Set aside.
    4. In a large frying pan heat oil over high heat. Stir fry the pork until done; 4-5 minutes. Set aside.
    5. Heat the same frying pan with oil over high heat. Stir fry the garlic and shallots until fragrant; 3-4 minutes.
    6. Stir in the onion and salt then cook until soft; 3-4 minutes.
    7. Stir in the cabbage, carrots, water chestnuts, green capsicum, pork and sauce. Heat through for about 2-3 minutes. Serve.

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