Garlic and ginger add authentic Chinese flavour to leftover pork in this quick stir-fry.

Chinese-Style Pork

Chinese-Style Pork

Serves: 4

Preparation time: 10 minutes

Cooking time: 8 minutes

Ingredients:

  • 2 teaspoons cornflour
  • 1 tablespoon light soy sauce by Sainsbury's
  • 1 tablespoon pale dry fino sherry
  • 1 chicken stock cube, made up to 150ml with hot water
  • 2 tablespoons sunflower oil
  • 2.5cm piece of root ginger, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 1 onion, peeled and quartered
  • 200g pack trimmed mange tout
  • 300g leftover cooked roast pork, cut into bite-size pieces
  • 2 x 250g packs microwave long grain rice by Sainsbury's
  • 2 spring onions, trimmed and finely sliced

Method:

  1. In a small bowl, gently whisk together the cornflour, soy sauce, sherry and chicken stock. Set aside.
  2. Heat the oil in a large wok or frying pan. Add the ginger and garlic, and cook for 1 minute. Add the onion and mange tout and stir-fry for a further 2 minutes.
  3. Add the pork and the soy sauce mixture and stir-fry for 2 minutes until the pork is warmed through and the sauce has thickened.
  4. Cook the rice to pack instructions. Serve with the stir-fry and garnish with the spring onion.

Recipe courtesy of Sainsbury's.

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