675 g (1 1/2 lb) lean pork
1 tbsp seasoned flour
2 onions
4 sticks celery
2 tbsp vegetable oil
2.5 cm (1 in) piece fresh root ginger, grated
2 tbsp soy sauce
salt and pepper
300 ml (1/2 pint) vegetable stock
25 g (1 oz) butter
100 g (4 oz) whole blanched almonds
1 tbsp seasoned flour
2 onions
4 sticks celery
2 tbsp vegetable oil
2.5 cm (1 in) piece fresh root ginger, grated
2 tbsp soy sauce
salt and pepper
300 ml (1/2 pint) vegetable stock
25 g (1 oz) butter
100 g (4 oz) whole blanched almonds
method
1. Cut pork into even - sized cubes and toss in the seasoned flour. Slice onion and celery.
2. Heat the oil in a flame-proof casserole, add the pork and fry until browned.
3. Add the onion, celery and ginger and cook for 4 - 5 mins. Stir in the soy sauce, seasoning and vegetable stock.
4. Bring to the boil, cover and simmer for 20 mins.
5. Meanwhile, melt the butter in a frying pan, add the almonds and fry until golden. Serve pork topped with almonds.
Root ginger is available from most large supermarkets. Peel then grate finely.
2. Heat the oil in a flame-proof casserole, add the pork and fry until browned.
3. Add the onion, celery and ginger and cook for 4 - 5 mins. Stir in the soy sauce, seasoning and vegetable stock.
4. Bring to the boil, cover and simmer for 20 mins.
5. Meanwhile, melt the butter in a frying pan, add the almonds and fry until golden. Serve pork topped with almonds.
Root ginger is available from most large supermarkets. Peel then grate finely.
serving amount
serves 4
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