A pork stir fry with two different kinds of cabbage, bean sprouts, red and
yellow peppers, chestnut mushrooms, red onion, carrot, bamboo shoots, finger chillies, garlic, root ginger.
The whole dish was cooked in the same wok, so I started with the pork. I cut into strips two raw pork loin steaks, after removing the surrounding fat. The strips were put into the wok when the sunflower oil was hot, and stir fried for ten minutes, with the heat turned right down to the lowest. After that I turned up the heat again, and added chopped peppers, 3 chopped finger chillies, bamboo shoots, chopped mushroom, garlic, and root ginger strips. Cooked for three minutes stirring almost constantly.
Finally I added the cabbage, bean sprouts, red onion, and some carrot pieces, and stir-fried for a further 3 minutes at a medium heat.
Served on a spiral of dark soy sauce.
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