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Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Chinese
Author: :Mr. Paul
Ingredients
About 600g of pork fillet or nice boneless chops
For Marinade:
1tablespoonrice wine or dry sherry
2teaspoonscornflour
For Sauce:
Juice of one large orangeIf using shop bought orange juice about 100mls
2tablespoonswater
2tablespoonssoy sauce
1 ½teaspoonsliquid honey
Other:
2slicesgingerchopped
1Garlic clovechopped
2Baby bok choyIf you can’t get these, use any greens, chard, spinach, green cabbage. small handful, roughly chopped
3small carrots
2teaspoonscornflour mixed in 4 teaspoons water
A few drops sesame oilas needed
4tablespoonsoil for stir-fryingor as needed
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
Rinse the pork chops, pat dry, and cut into cubes. Add the rice wine and cornstarch and marinate for 30 minutes.
While the pork is marinating, prepare the vegetables and sauce. Wash the baby bok choy, drain, and chop, separating the leaves and the stalks. Wash and drain the carrots and cut into bite-size pieces. Combine the sauce ingredients and set aside. Combine the cornflour and water in a small bowl and set aside
Heat a wok or heavy frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork cubes. Let the pork cook for a minute, and then stir-fry until it changes colour and are nearly cooked. Remove from the wok or pan and drain on paper towels.
Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly without burning the garlic. Add the carrots. Stir-fry briefly and add the greens and stir-fry briefly until they turn bright green.
Make a well in the middle of the wok and add the sauce. Turn up the heat, give the cornfñour and water mixture a quick stir and add it to the sauce, stirring quickly to thicken. Mix everything together. Add a few drops of sesame oil and serve hot with rice of your choice..
Paul's Tips. Make sure you have EVERYTHING prepared and ready before you start cooking. Most Chinese food cooks so quickly, you don't have time to start searching for something you forgot.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE