Stir-fried pork with pek chye

Stir-fried pork with pek chye


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

Lynn Lewis

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

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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