Chinese Recipes Recipes from China Chinese Cuisine

Chinese pork stir-fry

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!


  • 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


  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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