This a quick dish thrown together for ‘linner’ today (not quite lunch, not quite dinner). It was made out of 3 pork chops that were de-boned and cubed. It tasted healthy, and included a few of those peas we picked the other day. Not quite as fluorescent as the Chinese restaurant standard, but just as tasty!
600 to 700g cubed pork
1 teaspoon salt
a generous grinding of black pepper
1/2 teaspoon Chinese five spice
2 tablespoons Chinese rice wine
1 teaspoon sesame oil
1/2 cup cornflour
3 cloves garlic, minced
1 teaspoon grated ginger
6 tablespoons tomato sauce
4 tablespoons white vinegar
3 to 4 tablespoons white sugar
4 tablespoons light soy sauce
1 cup water
1 medium onion, sliced
1 carrot, sliced on the diagonal
1 celery stalk, sliced on the diagonal
1/2 cup sliced water chestnuts
1/2 cup peas
1 tablespoon cornflour, dissolved in 2 tablespoons cold water
- Place all items in a bowl, mix well, and set aside. Make sure that the egg is broken up completely.
- Prepare the sauce by mixing all of the ingredients together in a bowl.
- Chop all the vegetables, place on a plate, and set aside.
- Mix the cornflour & water together in a cup and set aside.
- Heat a wok, add a couple of tablespoons of oil, and when smoking hot add the pork. and stir fry over very high heat for about 5 to 10 minutes, or until very well browned.
- Add the vegetables and cook for another few minutes, stirring constantly.
- Add the sauce mixture, and stir through.
- Cover the wok and reduce the heat to medium. Simmer for about 5 to 10 minutes, or until the pork is just cooked and the vegetables are tender.
- Before serving – over the heat, add the cornflour & water mix and stir well until thickened.
Serve with steamed white rice.