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Name: Chinese Pork
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: ; quartered; 1 Inch; (2.5cm) piece of; 2 ts Cornflour; (2x5ml spoon); 2 Spring onions; trimmed and; ; approximately 1lb; ; (450g); ; and chopped finely; 1 tb Soy sauce; (15ml spoon); 8 oz Fresh or frozen mangetout; 1/4 pt Beef stock; (150ml); 2 Garlic crushed; 1 tb Dry sherry; (15ml spoon); ; root ginger, peeled; 2 ts Sunflower oil; (2x5ml spoon); 1 Medium-size onion; peeled; 1 Pork fillet; weighing

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INGREDIENTS

; quartered
1 Inch; (2.5cm) piece of
2 ts Cornflour; (2x5ml spoon)
2 Spring onions; trimmed and
; approximately 1lb
; (450g)
; and chopped finely
1 tb Soy sauce; (15ml spoon)
8 oz Fresh or frozen mangetout
1/4 pt Beef stock; (150ml)
2 Garlic ; crushed
1 tb Dry sherry; (15ml spoon)
; root ginger, peeled
2 ts Sunflower oil; (2x5ml spoon)
1 Medium-size onion; peeled
1 Pork fillet; weighing

Servings

INSTRUCTIONS

1. Trim the pork of any visible fat, and cut across the grain into very thin slices. 2. Separate the leaves of the onion. 3. Heat the oil in a non-stick frying pan and add the onion. Stir-fry for 2-3 minutes. 4. Add the mangetout peas, topped and tailed if fresh, and stir-fry for a further 5 minutes. 5. Remove the onion and peas with a slotted spoon, add the ginger and garlic to the pan and cook for 1 minute, then increase the heat and add the pork slices. 6. Stir-fry until the pork changes colour then toss in the vegetables. Blend the liquids with the cornflour and add them to the pan, stirring until thickened. 7. Serve sprinkled with sliced spring onions. NOTES : In this dish, the thin pork slices are stir-fried until they change colour, leaving them tender and succulent. The vegetables should still be crisp. Serve this with a mixture of green and yellow noodles.

NOTES

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Chinese Pork

; quartered
1 Inch; (2.5cm) piece of
2 ts Cornflour; (2x5ml spoon)
2 Spring onions; trimmed and
 ; approximately 1lb
 ; (450g)
 ; and chopped finely
1 tb Soy sauce; (15ml spoon)
8 oz Fresh or frozen mangetout
1/4 pt Beef stock; (150ml)
2 Garlic crushed
1 tb Dry sherry; (15ml spoon)
 ; root ginger, peeled
2 ts Sunflower oil; (2x5ml spoon)
1 Medium-size onion; peeled
1 Pork fillet; weighing

1. Trim the pork of any visible fat, and cut across the grain into  very thin slices.    2. Separate the leaves of the onion.    3. Heat the oil in a non-stick frying pan and add the onion. Stir-fry  for 2-3 minutes.    4. Add the mangetout peas, topped and tailed if fresh, and stir-fry  for a further 5 minutes.    5. Remove the onion and peas with a slotted spoon, add the ginger and  garlic to the pan and cook for 1 minute, then increase the heat and  add the pork slices.    6. Stir-fry until the pork changes colour then toss in the vegetables.  Blend the liquids with the cornflour and add them to the pan, stirring  until thickened.    7. Serve sprinkled with sliced spring onions.        NOTES : In this dish, the thin pork slices are stir-fried until they  change colour, leaving them tender and succulent. The vegetables  should still be crisp. Serve this with a mixture of green and yellow  noodles.

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Nutrition

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Serving Size: 1 Serving (59g)
Recipe Makes: 4 servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 7.6mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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