Honey and ginger stir fry
This delicious stir fry works well with chicken or tofu and really benefits from as much time marinating as possible
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
600g pork fillets, cut into 5mm slices
60 ml vegetable oil
2 spring onions, trimmed and cut into 10cm lengths
1 tbsp malt vinegar
1 tbsp light soy sauce
1 tbsp water
2 limes, halved
2 tbsp honey
2 tbsp light soy sauce
2 tbsp shao hsing wine or dry sherry
2 tbsp finely diced ginger
1 tbsp oyster sauce
2 tsp dark soy sauce
2 tsp five spice powder
½ tsp sesame oil
Method
Combine pork with marinade ingredients in a large bowl, and leave to marinate in the refrigerator for 20 minutes or overnight.
Heat 2 tablespoons of the oil in a hot wok until the surface seems to shimmer slightly.
Add half the marinated pork and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Heat remaining oil in the wok, add remaining pork and stir-fry for another 30 seconds.
Return reserved pork to the wok with spring onions, vinegar, soy sauce and water. Stir-fry for a further minute or until pork is just cooked through and lightly browned.
Arrange pork on a platter and serve with lime halves.
Simple Chinese Cooking by Kylie Kwong is published by Penguin.
