Chinese Spring Celery and Pork

Submitted by tomoko matsunaga

"I saw this recipe in news paper the other day and I thought it would be nice. so I'm going to post it!!I think you can use any vegies and would be good if you serve with rice!!"

 

• Ready In: 2hrs 15mins
• Ingredients: 12
• Serves: 2

ingredients

• 100 g pork loin, julienned
• 1 tablespoon shao sing wine or 1 tablespoon sherry wine, mixed with
• 1 tablespoon cornflour
• 1 pinch salt
• 1 tablespoon peanut oil or 1 tablespoon vegetable oil
• 3 -4 thin slices ginger
• 1 tablespoon soy sauce
• 1⁄4 teaspoon five-spice powder
• 1 sheet bean curd, julienned (available at Asian grocers)
• 1 bunch Chinese celery or 4 stalks celery, 2.5 cm slices
• 1⁄2 tablespoon white sugar
• 1⁄2 red capsicum, julienned for garnish

directions

1. Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.
2. Heat a wok and fry the ginger in oil until golden brown.
3. Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.
4. Remove and set aside.
5. In the same wok, stir-fry the celey with the sugar.
6. Briefly add pork mixture to warm through.
7. Serve immediately, garnished with the capsicum.