Cantonese Stir-fried Pork
Summary
| Yield | |
|---|---|
| Source | Rosemary Conley Low Fat Cookbook |
| Prep time | 20 minutes |
| Recipe Type | main |
Description
Marinaded pork in a tasty chinese sauce - serve with rice
Ingredients
| 450 | Gram | pork loin (cut into thin slices) |
| 12 | spring onions (chopped) | |
| 250 | Gram | cucumber (cut into long strips) |
| 1 | red chilli (seeded and sliced) | |
| 2 | garlic (cloves crushed) | |
| 6 | Tablespoon (Metric) | hoisin sauce (from a jar (whole jar really)) |
| 4 | Tablespoon (Metric) | dark soy sauce |
| 2 | Tablespoon (Metric) | sherry |
| 2 | Tablespoon (Metric) | clear honey |
| 1⁄2 | lemon (juice of) |
Instructions
Mix together the marinade ingredients and add the sliced pork. Ensure they are all evenly coated and leave to marinate in the fridge for 10 minutes.
Heat a large frying pan (or wok), drain the pork - reserving the marinade - and stir-fry until browned. Add the remaining marinade and simmer for 2-3 minutes. Stir in the spring onions and cucumber and fry for another 3 minutes.
Serve with rice (or noodles)