Pork and Pepper Stir-Fry in a Ginger and Lemongrass Sauce

By Anonymous -

Ingredients

  • 1kg Belly Pork or Shoulder / Spare Rib Chops
  • 6 Spring Onions
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Small Onion
  • 1 Clove of Garlic
  • crushed 10g Root Ginger
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Rice Wine or Sherry 45ml
  • (3 tablespoons) Lemongrass Cordial
  • 1 Tablespoon Light Soy Sauce

Instructions

This recipe is based on authentic Chinese cuisine, where the pork is twice cooked.
  1. Firstly trim and cut pork into strips 2cm x 2cm x 5cm and simmer together with half the spring onions and the peeled , sliced root ginger for about 30 minutes.
  2. Drain pork from stock and flavourings.
  3. In a hot wok add the oil and stir-fry pork for about 5 minutes until pale golden, drain away the excess oil/fat and add the remaining ingredients (cut to an appropriate size).
  4. Gently cook without burning and then moisten with Sherry, Lemongrass Cordial and Soy sauce.
  5. Add strained and degreased stock if required, correct seasoning and consistency, (thicken with a little cornstarch if necessary).
  6. Serve with Saffron Rice and Dried Apple Crisps.

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