Asian pork stir fry with steamed rice

Ingredients

• 1kg pork shoulder, thinly sliced across the grain
• ½ cup chicken stock
• 1 tablespoon corn our
• 2 1/2 tablespoons soy sauce
• 1 tbsp dark soya souce
• 1 tbsp rice wine
• 2 tablespoons dry sherry (optional)
• 2 tablespoons vegetable oil
• 1 medium brown onion, sliced
• 1 clove garlic, crushed
• 1 teaspoon grated fresh ginger
• 1 bunch broccolini, trimmed
• 1 carrot, sliced
• 10 green beans, trimmed and cut
• Hot steamed jasmine rice to serve
• 1 red chilli, sliced (optional)

 

Method

Prepare the sauce ingredients by combining together the chicken stock, corn our, soy sauce and dry sherry. Set aside.

Heat the pan to a high temperature, add the oil and immediately add the onion, garlic, and ginger and stir-fry for 3 minutes. Then add the broccolini, carrot, and beans for a few minutes or until they are just tender, but still crisp.

Remove from the pan and set aside.

Add a little more oil to the pan if required and add the pork, stir-fry for 2 to 3 minutes. Stir in the sauce and cook, stirring for a minute or until sauce thickens.

Return vegetables to the pan and stir to combine all ingredients together and coat with sauce.

Serve on top of steamed rice and scatter with sliced fresh chilli.