Stir-fried pork with pek chye

    (1)
    40 mins

    Pek chye supplies the same disease-fighting anti-oxidants as other cabbages, as well as considerably higher amounts of calcium and beta carotene.


    1 person made this

    Ingredients
    Serves: 4 

    • 3 tablespoons dry sherry or rice wine
    • 2 tablespoons soya sauce
    • 1 tablespoon cornflour
    • 1 teaspoon dark sesame oil
    • 1 teaspoon brown sugar
    • ¼ teaspoon black pepper
    • 500 g pork tenderloin, cut into 3 mm-thick slices
    • 2 tablespoons vegetable oil
    • 450 g coarsely chopped pek chye
    • 2 cloves garlic, minced

    Directions
    Prep:15min  ›  Cook:10min  ›  Extra time:15min  ›  Ready in:40min 

    1. Stir together half the sherry and all the soya sauce, cornflour, sesame oil, sugar and pepper in a small bowl. Add pork. Toss to coat. Marinate at room temperature for 15 minutes.
    2. Heat 1 tbsp oil in large wok over high heat. Add pek chye. Stir-fry 2 minutes. Cover. Cook until wilted, about 2 minutes. Transfer pek chye to a plate. Discard liquid left in frying pan.
    3. Add remaining oil to pan. Add garlic. Sauté 15 seconds. Add the pork mixture and stir-fry until the meat is just cooked through, 3 to 4 minutes. Add pek chye and remaining sherry. Cook until heated through. Serve immediately.

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    Reviews and ratings
    Global ratings:
    (1)

    Reviews in English (2)

    by
    3

    Used different ingredients. When I tasted the dish at the end I thought it needed a bit more flavour so I added some finely chopped fresh ginger. It improved the taste, but ideally I would have added it earlier in the cooking, either with the meat, or even added it to the marinade.  -  09 Jun 2009  (Review from Allrecipes AU | NZ)

    by
    0

    Very disappointed with this recipe. It had virtually no flavour! I used ginger too and marinated the meat for over an hour but still below average.  -  27 Feb 2015  (Review from Allrecipes AU | NZ)

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