Friday, 2 June 2017
Roast Pork Stir Fry, with Spring Onion and Oyster Sauce
All the vegetables were chopped with the exception of course of the beansprouts. The beansprouts were blanched in boiling water for a couple of minutes.
The vegetables were stir-fried in sunflower oil at a medium heat for about eight minutes, then the beansprouts were drained, and were added. Cook for another seven minutes at a medium heat, stirring frequently. Judge progress by eye.
The pork came from a roast shoulder joint. Sliced into strips, and added to the Spring Onion and Oyster Sauce in a small pan, and brought to the boil.
Decant the vegetables to a serving plate, and top with the pork and the oyster sauce.