Beijing-style pork stir fry strips
Shen Wei, our amazingly efficient and totally brilliant operations manager can also, in his spare time, come up with a mean stir-fry recipe! This marinated pork is the sort of approachable, family-friendly Chinese dish that goes down well in every household - it can form the base for a quick stir fry or be wrapped in pancakes (which we're selling below) with raw vegies, in a sort of porky take on Peking duck. It's a little bit sweet, a little bit salty and pretty delicious. To cook, defrost fully then heat a wok or frying pan and swirl around some mildly flavoured oil. Add the pork and stir fry, tossing and flipping till cooked through. Add blanched or raw vegetables of your choice or serve with steamed Chinese pancakes, batons of cucumber and julienned spring onion.
Pork fillet, garlic, ginger, sweet bean paste, bean sauce, Shaoxing wine (SOY, GLUTEN).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serves 4-5 adults or an older/larger family
You could finish this stir fry with raw vegetables like baby spinach, sliced spring onions and bean sprouts, added at the last minute to quickly heat through. Or add Asian greens like bok choy or gai larn that you've blanched and cut into manageable pieces. Toss the stir fry through hokkien noodles or serve with rice. Alternatively, serve with steamed Chinese pancakes, batons of cucumber and julienned spring onion.