3 x 6 oz (175 g) pork steaks, trimmed
2 tbsp oil
1 inch (2.5 cm) piece fresh root ginger, cut into julienne strips
2 carrots, cut into matchsticks
1/2 head Chinese leaves, thickly shredded
8 oz (225 g) raspberries
1 tbsp dark soy sauce
2 tbsp oil
1 inch (2.5 cm) piece fresh root ginger, cut into julienne strips
2 carrots, cut into matchsticks
1/2 head Chinese leaves, thickly shredded
8 oz (225 g) raspberries
1 tbsp dark soy sauce
method
1. Cut the pork into 1/2 x 3 inch (1 cm x 7.5 cm) strips.
2. Heat the oil in a wok or frying pan until almost smoking. Add the ginger and stir fry for 30 seconds.
3. Add the pork and cook for 2 minutes.
4. Add the carrots, cook for 2 minutes then toss in the Chinese leaves and raspberries and stir fry for a further minute.
5. Pour over the soy sauce and serve.
2. Heat the oil in a wok or frying pan until almost smoking. Add the ginger and stir fry for 30 seconds.
3. Add the pork and cook for 2 minutes.
4. Add the carrots, cook for 2 minutes then toss in the Chinese leaves and raspberries and stir fry for a further minute.
5. Pour over the soy sauce and serve.
serving amount
serves 4
rate this recipe
1.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
