Pork Stir Fry: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">Easy Chinese at home</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">With no fancy ingredients, you can easily make this great meal at home tonight.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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An easy recipe costing around £2.50 per serving. Best prepared using higher-welfare [[Pork|pork]], labelled as Freedom Food, outdoor reared, outdoor bred, free-range or organic. ''[[RSPCA - Think Pig Campaign]]'' | |||
[[Image:Pork Stir Fry ingredients.jpg|thumb|300px|right|The ingredients]] | [[Image:Pork Stir Fry ingredients.jpg|thumb|300px|right|The ingredients]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
Revision as of 14:03, 28 December 2021
| Pork Stir Fry | |
|---|---|
Random recipe reviewEasy Chinese at home 5/5 With no fancy ingredients, you can easily make this great meal at home tonight. Paul R Smith |
| Servings: | Serves 4 |
| Calories per serving: | 699 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
An easy recipe costing around £2.50 per serving. Best prepared using higher-welfare pork, labelled as Freedom Food, outdoor reared, outdoor bred, free-range or organic. RSPCA - Think Pig Campaign
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon soy sauce
- 2 teaspoons seasoned rice vinegar or white wine vinegar
- 1 juice of 1 small orange
- Grated zest of half an orange
- 1 teaspoon dark muscovado sugar
- 2 teaspoons cornflour
- 2 tablespoons vegetable oil
- 85g unsalted cashews nuts
- 4 to 6 spring onions, sliced
- 300g lean and thinly sliced higher welfare pork chops, which are labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
- A selection of your favourite vegetables, eg:
- 1 large carrot, cut into thin matchsticks
- 150g pack mangetout, sliced in half
- 1 red pepper, deseeded and thinly sliced
to serve
- 240g Plain boiled rice or noodles
Method
- Mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
- Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Remove the nuts and tip on to kitchen paper to drain. When cool enough to handle chop finely.
- Add half of the spring onion and cook over a high heat for 3-5 minutes until just softened then lift them out and add to the cashews.
- Add the pork and carrots to the wok and stir fry for 3-4 minutes, add the broccoli, mange tout, red pepper and cabbage stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
- Stir the cornflour mixture to blend the ingredients, pour into the wok and stir-fry for a couple of minutes until the sauce thickens. Stir in the spring onion. Serve the stir fry sprinkled with the nuts, the remaining spring onions, set on a bed of noodles or rice.
Variations
Cook the cashews in sesame oil, draining any excess into the soy sauce mix.
Chef's notes
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