Stir-Fried Pork in Plum and Soy Sauce
- Ready In:
- 2 tablespoons peanut oil, divided use
- 600 g pork fillets, sliced in thin strips
- 1 brown onion, sliced thickly
- 3 garlic cloves, crushed
- 1 teaspoon fresh grated gingerroot
- 1 small red pepper, sliced
- 1 small yellow pepper, sliced
- 200 g asparagus, trimmed
- 100 g sugar snap peas, trimmed
- 200 g bean sprouts
- 2 tablespoons light soy sauce
- 1⁄2 cup plum sauce, I use sharwood's plum sauce with a hint of ginger
- 1 tablespoon hoisin sauce, I use blue dragon brand
- Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
- Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
- Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
- Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
- Cooking time will be longer if not using a wok.
- To Serve: Either serve as is for low carb or serve over jasmine rice.
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Made for Aus.NZ Recipe Swap #24. Excellent, excellent, excellent! Can you tell I enjoyed it??? This could be made with any type of meat and any mix of vegetables. I was unable to find a store bought plum sauce that would fit my dietary needs (allergies) so I used recipe #172468 and it worked great. I also doubled the sauce recipe as we like our stir fries a little saucier than normal. One other sub that I made was to use molasses instead of hoisin (again due to my allergies). I will be saving this in my favorites and making it often. Thanks for posting this Natalie!
This is a great sweet flavored Asian dish. I'm not sure it's possible to add "hot" to this dish successfully - at least my skillful DH couldn't! Since I did serve it over Jasmine rice, I doubled the sauce (my preference). Although I had cornstarch/water thickening agent at the ready, I didn't need it! I have heard of, but never seen, a brown onion, so I used a Vidalia onion. Also, the asparagus is from my garden. Thanks, Flying Chef! Made for Aussie New Zealand Swap #16.