This recipe serves 4 with steamed rice. If possible marinate the pork overnight for a better flavour. Something I never seem to remember.
2 tablespoons honey
2 tablespoons light soy sauce
2 tablespoons shao hsing wine or dry sherry
2 tablespoons finely diced ginger
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
2 teaspoons five-spice powder
1/2 teaspoon sesame oil
600g pork fillets, cut into 1/4 inch slices
1/4 cup vegetable oil
2 spring onions trimmed and cut into 4 in lengths
1 red capsicum sliced thinly
1 tablespoon malt vinegar
1 tablespoon light soy sauce
1 tablespoon water
2 limes, halved.
What to do.....
Combine pork with marinade ingredients in a large bowl, cover and leave to marinate in the refrigerator for 30 minutes or overnight.
Heat 2 tablespoons oil in a hot wok until surface seems to shimmer
Add half the marinated pork and stir-fry for approx 30 seconds
Remove from the wok with a slotted spoon and set aside.
Heat remaining oil in wok add remaining pork and repeat process above
Return reserved pork to the wok with spring onions, vinegar, soy sauce and water.
Throw in the capsicum and fry for another minute or until pork is just cooked through and lightly browned.
Serve with steamed rice with limes on the side ready for spritzing over the pork!
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