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Chinese pork stir-fry

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Pork stir-fry: an easy stir-fry using pork and vegetables. Excellent served on a bed of rice or with ribbon noodles. Also great served with patato cakes. Enjoy!

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Ingredients:

• 600 g boned pork neck, cut into thin strips
• 15 ml sunflower oil
• 2 carrots, peeled and cut into matchsticks
• 250 ml broccoli
• 6 baby onions, quartered and separated into shells
• 30 ml sherry

For the Marinade:

• 15 ml wine vinegar
• 15 ml golden syrup
• 15 ml sunflower oil
• 2 cloves garlic, crushed
• 1 knob ginger, grated
• 2 ml chilli paste
• 30 ml soy sauce

Preparation:

1. Combine all ingredients in a glass or porcelain bowl.
2. Add strips of meat and mix well to coat.
3. Cover and marinate overnight, refrigerated.
4. Heat a little oil in a non-stick frying pan.
5. Stir-fry small batches of meat over a high heat to seal in juices.
6. Remove and reserve.
7. Reduce heat and add the remaining oil to the pan.
8. Gently stir-fry vegetables for 2 to 3 minutes, or until well coloured.
9. Return the meat to the pan.
10. Mix gently, pour the sherry over the contents of the pan and cover.
11. Simmer for 5 minutes.
12. Serve on a bed of rice or with potato cakes.

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