Recipe by The Flying Chef
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.
Top Review by Maven in the Making
Delicious, fast, and tasty! Different than other stir fries I've tried. I did not know what Char Siu Sauce was and was happy to find a recipe for it posted by DrGaellon on Food.com. It was quick and easy to stir up and I was able to have dinner on the table in a flash. Thanks for broadening my culinary horizons. This was wonderful!
- 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
Directions See How It's Made
- 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.