Stir-Fried Garlic Pork (Or Chicken)
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon shaoxing wine
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
-
Garlic Pork
- 1 lb lean boneless pork, cut into thin 2-inch long slices (preferably from the shoulder) or 1 lb boneless skinless chicken breast, diced
- 2 tablespoons peanut oil
- 3 tablespoons garlic, peeled and finely chopped (10-15 cloves)
- 3 spring onions, thinly sliced diagonally
- 2 teaspoons chili bean sauce
- 1 dash spicy chili bean sauce (optional)
- 1 tablespoon light soy sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon chicken stock or 1 tablespoon water
- 1 teaspoon sesame oil
- 2 sprigs coriander leaves, to garnish (optional)
- 4 cups cooked rice
directions
- Mix marinade ingredients until smooth.
- Place pork in a small bowl with marinade and coat in mixture.
- Let marinate for at least 20 minutes.
- Heat the wok and add half the oil.
- When it's very hot and almost smoking, lift the pork out of the marinade with a slotted spoon, and put it in the wok.
- Stir-fry quickly it begins to brown (2-3 minutes).
- Remove from wok and drain well.
- Wipe the wok clean, re-heat it and add the rest of the oil.
- Quickly add the garlic, onions, and chili bean sauce, then a few seconds later add the.
- rest of the ingredients.
- Bring the mixture to a boil and then return the pork to the wok.
- Stir-fry the entire mixture for another 5 minutes.
- Transfer to a serving plate and garnish with coriander leaves.
- Serve with rice.
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Reviews
-
This recipe was very delicious, although relatively complicated for me. I used white onions since I didn't have any spring onions. It was distinctly salty, but I didn't mind it. I would probably use less chili bean next time anyway. One major problem I encountered was that the pork didn't really cook all the way through once re-added to the wok (the sauce just kind of boils, but the pork remains pink on the inside). So to avoid that problem, I would stir-fry the pork more thoroughly the first time around (instead of just 2-3 minutes). But I will definitely make this again; the pork was so flavourful and delicious. Thanks for the recipe!
RECIPE SUBMITTED BY
littleturtle
United States