Peppered Chicken or Pork Stir Fry.

Recipe by JoyfulCook
READY IN: 30mins


  • 12
    1/2 lb chicken thighs, cubed or 1/2 lb pork loin, cut into thin slices
  • 1
    teaspoon garlic, crushed
  • 1
    teaspoon ginger, grated
  • 1
    tablespoon dry sherry
  • 1
    dried bird's eye chile
  • 12
    teaspoon black pepper, freshly ground
  • 1 12
    tablespoons soya sauce, light
  • 14
    tablespoon soya sauce, dark
  • 1
    teaspoon sesame oil
  • 12
    cup chicken stock
  • 1
    teaspoon cornflour, heaped
  • 4
    cups Chinese vegetables, prepared


  • Marinade the chicken or pork in the sherry, 1 tablespoon of Soya sauce, and half of the garlic and ginger. Add the black pepper and return to fridge for as long as possible.
  • Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great.
  • Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the remaining garlic and ginger plus the chili, crushed over the vegetables.
  • Add the remaining1/2 tablespoon of light soya sauce and the dark soya sauce and sesame oil to the chicken stock and thicken with the corn flour.
  • Drain excess marinade into the chicken stock.
  • Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
  • Toss the vegetables in and quickly stir.
  • Serve with fried rice or noodles of your choice.