Pork with Mixed Vegetables is a filling yet inexpensive dish.
700 g (1 1/2 lb) Pork fillet (tenderoin), cut into thin strips 5 cm (2 in) x 1/2 cm (1/4 in)
5 Tbs Vegetable oil
10 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and sliced
1 sliced onion
2 Celery stalks, cut into thin strips
1 Green pepper, pith and seeds removed and cut into thin strips
10 Canned water chestnuts, drained and sliced
1/2 kg (1 lb) Bean sprouts
1 tsp Salt
1 tsp Sugar
2 Tbs Soy sauce
2 Tbs Rice wine or dry sherry
5 Tbs Vegetable oil
10 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and sliced
1 sliced onion
2 Celery stalks, cut into thin strips
1 Green pepper, pith and seeds removed and cut into thin strips
10 Canned water chestnuts, drained and sliced
1/2 kg (1 lb) Bean sprouts
1 tsp Salt
1 tsp Sugar
2 Tbs Soy sauce
2 Tbs Rice wine or dry sherry
for the marinade
2 Tbs Soy sauce
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1 tsp Salt
1/4 tsp Monosodium glutamate (MSG), (optional)
2 tsp Sugar
2 Garlic cloves, crushed
2 Tbs Rice wine or dry sherry
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1 tsp Salt
1/4 tsp Monosodium glutamate (MSG), (optional)
2 tsp Sugar
2 Garlic cloves, crushed
2 Tbs Rice wine or dry sherry
method
1. To make the marinade, combine all the ingredients in a large bowl. Add the pork strips and stir until the meat is thoroughly coated. Set aside to marinate for 30 minutes.
2. Heat 2 tablespoons of oil in a large deep frying-pan. Add the mushrooms, onion, celery, pepper and water chestnuts, and stir-fry for 2 minutes. Using a slotted spoon, transfer the vegetables to a plate and keep hot.
3. Add the remaining oil to the pan. Add the pork slices and marinade and stir-fry for 5 minutes, or until the pork is deeply and evenly browned. Stir in the reserved vegetables and bean sprouts, then the salt, sugar, soy sauce and wine or sherry. Stir-fry for a further 3 minutes.
4. Transfer the mixture to a warmed serving dish and serve at once.
2. Heat 2 tablespoons of oil in a large deep frying-pan. Add the mushrooms, onion, celery, pepper and water chestnuts, and stir-fry for 2 minutes. Using a slotted spoon, transfer the vegetables to a plate and keep hot.
3. Add the remaining oil to the pan. Add the pork slices and marinade and stir-fry for 5 minutes, or until the pork is deeply and evenly browned. Stir in the reserved vegetables and bean sprouts, then the salt, sugar, soy sauce and wine or sherry. Stir-fry for a further 3 minutes.
4. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
4 - 6 servings
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