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    You are in: Home / Recipes / Chinese Sticky Pork Chops With Stir Fry Vegetables Recipe
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    Chinese Sticky Pork Chops With Stir Fry Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    English_Rose's Note:

    Treat pork to sticky, scrumptious flavours of the Far Eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating.

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    Units: US | Metric

    For the stir-fried vegetables


    1. 1
      Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic.
    2. 2
      Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours.
    3. 3
      Set the oven to 350°F
    4. 4
      Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture.
    5. 5
      For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so.
    6. 6
      Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables.
    7. 7
      Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed.
    8. 8
      Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.

    Ratings & Reviews:

    • on June 05, 2009


      I used this recipe for the vegetables only as i had already cooked the pork chops differently. YUM is the only word to describe them, my fiance who generally doesn't eat veg loved them! Thank you for sharing.

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    • on October 26, 2008


      This was a very good recipe. The pork chops (1 inch, center cut, bone-in) were perfect after 20 minutes, basted every 5 minutes. As the other reviewer here noted, the vegetables are very saucy. I was able to double the pak choi, and add a couple of extra scallions and a large bell pepper without adjusting the other proportions, and there was still plenty of sauce to drizzle over the chops and rice. I also substituted 1 tbs. of chili infused oil for 1 tbs. of the peanut oil, and added a little extra ginger and 1 tsp. of dried red pepper flakes to give the sauce a little extra kick. Thanks so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2008


      This is a very tasty recipe. The pork chops are fabulous with the marinade and honey glaze - and so tender! The only suggestion I have would be to use less sauce on the veggies. I am going to halve the amounts for the vegetable stir fry sauce next time.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chinese Sticky Pork Chops With Stir Fry Vegetables

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 483.5
    Calories from Fat 262
    Total Fat 29.1 g
    Saturated Fat 7.2 g
    Cholesterol 75.0 mg
    Sodium 1597.9 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 2.0 g
    Sugars 19.7 g
    Protein 26.3 g

    The following items or measurements are not included:

    Chinese five spice powder

    fresh ginger

    pak choi

    vegetable stock

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