Empty My Fridge
Hoisin and Chilli Pork Stir Fry
Ingredients
- Pork · thinly sliced500 g
- Cornstarch1 tsp
- Shaoxing wine1 tsp
- Soy sauce2 tsp
- Vegetable oil2 tbsp
- Red onion · thinly sliced1
- Ginger · finely grated
- Garlic · finely grated4 cloves
- Chili pepper · thinly sliced1–2
- Zucchini · sliced2
- Hoisin sauce2 tbsp
- Fish sauce1 tbsp
- Sesame oil1 tsp
- Rice
Instructions
- Put the pork in a large bowl, add the cornflour and toss to coat.
- Stir in the Shaoxing wine and soy sauce, then marinate for 10 minutes to 1 hour.
- Heat half the oil in a wok over high heat. Sear the pork in batches until just browned, then set aside.
- Heat the remaining oil in the wok over high heat. Add the onion and cook for 1 minute, tossing.
- Add the ginger, garlic and chillies and cook for 30 seconds, stirring.
- Add the zucchini and cook until it starts to soften.
- Return the pork to the wok, stir in the hoisin sauce and fish sauce and toss well.
- Drizzle with sesame oil, remove from the heat and serve immediately with steamed rice.
Summarized from Andy Cooks's video. Watch it for the details.
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