Chef's Corner
Sticky PorkStir Fry
METHOD: 1. T o make the stir-fry sauce, combine cornflour, oyster sauce, sugar and water in a bowl. Stir until smooth. Set aside. 2. Pat the pork dry with a paper towel. Heat a wok or large frying pan over high heat. Add 1 ½ tablespoons oil and swirl around the wok. Stir fry pork in 2 batches for 2-3 minutes until sealed and light golden. Transfer pork to a bowl after cooking each batch. 3. Heat remaining 1 ½ tablespoons oil in the wok. Add capsicum and carrot. Stir fry for 2-3 minutes until vibrant and just softening. 4. Toss through snow peas. Return pork and pan juices to the wok.
5. Add stir-fry sauce. Toss to combine. Toss through pak choy. Stir-fry until pork is hot and well combined. Optionally, sprinkle with green onions (shallots) to finish. Serve with rice.
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