Recipe: Asian stir fry

By admin
23 July 2010

It’s important to prepare this dish over very high heat. For best results use a wok and gas plate.

Serves 4

Preparation time: 15 min

Cooking time: 15-20 min

20 ml (4 t) soy sauce

20 ml (4 t) rice vinegar

60 ml (¼ c) sweet chilli sauce

5 ml (1 t) soft brown sugar

30 ml (2 T) oil

2 cloves garlic, chopped

10 ml (2 t) grated fresh ginger

1 chilli, finely chopped

2 spring onions, finely chopped

1 red pepper, sliced into thin strips 2 carrots, cleaned and sliced into thin strips

2 baby marrows, sliced into thin strips

1 kg pork fillets, sliced into strips

extra spring onions, sliced into long thin strips and left in iced water

Heat the soy sauce, rice vinegar, sweet chilli sauce and brown sugar in a small saucepan until the sugar has dissolved. Heat a little of the oil in a wok and fry the garlic, ginger, chilli and spring onions over very high heat. Remove from the wok and heat a little more oil. Fry the vegetables over very high heat for a few minutes (the veggies must still be firm to the bite). Remove from the wok and heat the remaining oil. Fry the pork strips over high heat. Return the vegetables to the wok and add the hot sauce. Stir-fry for another 3-5 minutes. Season if necessary and serve with noodles and extra fresh spring onions.

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