60 ml (4 tbsp) soy sauce
15 ml (1 tbsp) dry sherry
12.5 ml (2 1/2 tsp) cornflour
6.25 ml (1 1/4 tsp) sugar
2.5 ml (1/2 tsp) finely chopped fresh ginger or 1.25 ml (1/4 tsp) ground ginger
2 pork fillets, 350 g (12 oz) each, thinly sliced
150 ml (1/4 pint) vegetable oil
450 g (1 lb) vegetables such as cauliflower florets, beansprouts, carrots, sliced and broccoli florets
225 g (8 oz) mushrooms, sliced
1.25 ml (1/4 tsp) salt
30 ml (2 tbsp) water
15 ml (1 tbsp) dry sherry
12.5 ml (2 1/2 tsp) cornflour
6.25 ml (1 1/4 tsp) sugar
2.5 ml (1/2 tsp) finely chopped fresh ginger or 1.25 ml (1/4 tsp) ground ginger
2 pork fillets, 350 g (12 oz) each, thinly sliced
150 ml (1/4 pint) vegetable oil
450 g (1 lb) vegetables such as cauliflower florets, beansprouts, carrots, sliced and broccoli florets
225 g (8 oz) mushrooms, sliced
1.25 ml (1/4 tsp) salt
30 ml (2 tbsp) water
method
1. Mix the soy sauce, sherry, cornflour, sugar and ginger in a bowl; add the pork and toss well.
2. Heat 60 ml (4 tbsp) of the oil in a flameproof casserole and add the vegetables, mushrooms and salt. Fry quickly, stirring, until the vegetables are coated with oil. Add the water and continue to stir-fry until the vegetables are tender but still crisp. Place the vegetables and liquid on a heated serving dish and keep hot.
3. Heat the remaining oil in the casserole until very hot. Add the meat mixture and stir-fry for about 2 minutes until the meat is browned. Return the vegetables to the casserole and heat through.
2. Heat 60 ml (4 tbsp) of the oil in a flameproof casserole and add the vegetables, mushrooms and salt. Fry quickly, stirring, until the vegetables are coated with oil. Add the water and continue to stir-fry until the vegetables are tender but still crisp. Place the vegetables and liquid on a heated serving dish and keep hot.
3. Heat the remaining oil in the casserole until very hot. Add the meat mixture and stir-fry for about 2 minutes until the meat is browned. Return the vegetables to the casserole and heat through.
serving amount
serves 6
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