17 mins
+ waiting
Stir-Fried Pork with Spring Onions
Recipe by Graham
Stir-Fried Pork with Spring Onions is a simple dish from southern China. The key to its success is to not overcook the pork, so speed is of the essence. This dish has a wonderful flavor all on its own, but you can add more vegatables if you wish. I sometimes add sugar snap peas, water chesnuts, and grated carrots.
Stir-Fried Lamb with Garlic 
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Currently displaying quantities in US Imperial Measurements
How to Cook Stir-Fried Pork with Spring Onions
- Cut the pork into thin slices about 2" (5cm) long. Place the slices in a bowl and mix in the dry sherry or rice wine, the soy sauce and the corn flour. Let the mixture sit for 10-15 minutes so that the pork absorbs the flavours of the marinade. Meanwhile, cut the spring onions on the diagonal into 2" (5cm) lengths.
- Heat a wok or frying pan (skillet) to a very high heat. Add the oil and, when it is almost beginning to smoke, add the pork slices and stir fry them until they are just brown (2-3 minutes maximum). Add the spring onions, salt and sugar then continue to stir fry until the pork is cooked and slightly firm (about 4-5 minutes depending on the thickness that you have cut the pork). Remove and arrange the pork on a warm serving dish. Pour over any juices and serve at once with Chinese Fried Rice.
GRAHAM'S HOT TIP:
If you use a wok, remember that you should never scrub it or use detergent on it. Just wash or rinse in plain water and dry it thoroughly by placing over a low heat for a few minutes before putting it away. When using a wok to cook several dishes, just wipe with kitchen paper between dishes.
Reviews of Stir-Fried Pork with Spring Onions
 September 04 2014What this recipe needs is garlic!!!! Mince up 2 cloves of garlic and add to the marinade. Otherwise, I really enjoyed this and it was so easy. I will definitely make this again! JackieMann (2 reviews) |
 January 15 2014Beautiful beautiful recipe. So much taste in so little ingredients, it is absolutely amazing. This is going to be cooked so often now. Thanks so much Hadley (1 review) |
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