Serves: 4 as part of a meal
This simple to prepare, fast to cook number tastes as if you have ordered in… or are eating out.
It really is very good and something you can marinate overnight ready for a simple, mid-week dinner.
Enjoy with a side of egg fried rice.
600gm pork fillets cut into 5mm pieces
¼ cup vegetable oil
6 spring onions, trimmed and cut into 10cm pieces
1 tbsp malt vinegar
1 tbsp light soy sauce
1 tbsp water
2 limes, halved
2 tbsp honey
2 tbsp light soy sauce
2 tbsp shao hsing wine or dry sherry
2 tbsp finely diced ginger
1 tbsp oyster sauce
2 tsp dark soy sauce
2 tsp five-spice powder
½ tsp sesame oil
- Combine pork with the marinade ingredients in a large bowl, cover and leave to marinate in the fridge for 30 minutes or overnight.
- Heat 2 tbsp of the oil in a hot wok until the surface seems to shimmer slightly. Add half the marinated pork and stir-fry for 30 seconds. Remove from the wok with a slotted spoon and set aside; heat the remaining oil in the work and add the remaining pork and stir-fry for 30 seconds.
- Return the reserved pork to the wok with the spring onions, vinegar, soy sauce, water and lime halves. Stir fry a further minute or until the pork is cooked through and slightly browned.