Prep 20 mins
Cook 15 mins
Here is another wok recipe I like stir fry's as they are quick, easy and reasonably priced to prepare and they are a great way to use up your left over vegetables in a nutritious meal. I served as is but it would go well with steamed rice, as I said yesterday we are watching our carb intake at the moment. This again would serve 3 good portions 4 smaller ones as is, or 4 good portions if served with rice. Note: Char Siu Sauce also know as chinese BBQ sauce. It is a paste like ingredient that is dark-red-brown in colour and has a sweet and spicy flavour. Made from fermented soy beans, honey and various spices.
- 2 tablespoons peanut oil
- 600 g pork fillets, sliced thinly
- 2 garlic cloves, crushed
- 2 red chilies, chopped finely (add as many or as few seeds as you want.)
- 1 onion, sliced thinly
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 carrot, cut into matchsticks
- 120 g baby corn, halved
- 300 g baby bok choy, chopped coarsley
- 50 g snow peas, trimmed
- 120 g bean sprouts
- 4 tablespoons char siu sauce
- Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side.
- Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute.
- Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.
- To Serve: Serve as is for a low carb meal or over rice.
So easy to put together and delicious. I did also add a 120g can of champignons and as I coudln't get baby bok choy so used gai lan and 3 red chillies deseeded 2 of them, just the right amount of tangy sweetness and zing. Thank you The Flying Chef, made for Edition 7 - Make My Recipe.