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Stir Fry > Spicy Sweet and Sour Pork with Vegetables 29 November 2006

Posted by cath in mildly spicy, Recipes, stir-fry, variations, vegetables.
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Sweet and Sour Pork - Cookalicious Style

Spicy Sweet and Sour Pork with Vegetables

 

This isn’t the battered pork balls that you may think of when you think of sweet and sour pork – instead, this is a Thai/Chinese fusion of healthy, local, in season vegetables, with lean pork, stir fried in a spicy sweet and sour sauce.

I like to try and encourage home cooking, and all in one dishes are a popular choice. The stir fry, although Asian in influence is made with mostly local produce – carrots, courgette, Savoy cabbage, sprouting broccoli, onions, garlic, mixed mushrooms, tomatoes and fresh coriander. The only imported ingredients are my chillies and ginger – not bad.

Any lean pork will do, here I’ve used tenderloin – that’s like the fillet of beef in pork. The meat has a mini-marinade before cooking. This is often the case with Chinese recipes and can be done for as little as 5-10 minutes, or you could leave it longer but not overnight. I usually prepare the meat first then leave it to marinade for a bit whilst I chop the vegetables.

 

Preparation

The sauce is easy – I’ve used it before.

  • 2 tbsp pineapple juice (from the tinned pineapple)
  • Juice of a lime
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 3 tbsp ketchup
  • 1 tsp sugar
  • a dash of tomato puree for colour.

Just mix it together in a bowl and set aside.

 

Sweet and Sour Ingredients

The ingredients

(Clockwise from Top-left: Sweet and Sour Sauce, Pineapple pieces, coriander, chili and tomatoes, chopped courgette and cabbage, carrot and broccoli, sliced onions, garlic and ginger. Bowl of mixed mushrooms in the centre.)

 

  1. Thinly slice the pork and combine it in a bowl with 1 tbsp dark or light soy sauce, 1 tbsp Shaoxing rice wine (or you can use white wine or dry sherry if you have it) and 1 tbsp sesame oil with 1 tbsp of cornflour.
  2. Chop the vegetables – carrots, courgette into thin sticks, cabbage thinly sliced, small sprouts of broccoli trimmed, slices of mushroom. You can chop more than you need for one night and keep half aside for an even quicker meal the next day. (If you have this dish with noodles rather than rice that also makes it quicker).
  3. Chop the base ingredients – thin slices of onion (red or white as you like), garlic and ginger.
  4. Chop a couple of tomatoes if you still have some from the “summer”, some chillies (2 large red chillies is a good heat) and some coriander stalk and leaf.
  5. Drain a tin of pineapple (natural juice or fresh if you can get it) and chop into bite-size pieces.

 

Cooking Instructions

When you’re ready to cook, start with the rice. The stir-fry will take only 5-10 minutes to complete, so when you’re ready to begin cooking, heat up the wok with a little oil (groundnut is good) in the base. Heat it up well, then add the sliced onion, followed by garlic and ginger. Stir fry for a few minutes but do not brown (particularly the garlic). You can add some chillies here if you want it hot and spicy.

Then add the marinaded pork and stir fry on a medium high heat for 2-3 minutes until nearly cooked. You can choose to remove the pork, onions etc. now if you like – to stop the meat drying out and to give you more room for the vegetables – remove and leave on a warm plate.

Now add the carrots, mushrooms, then broccoli, cabbage and finally the courgette (add them in the order of size and crunchiness – carrot usually takes the longest unless it’s been grated.) Use the remaining pineapple juice and water to loosen the stir fry rather than adding more oil.

 

Stir fry until all the vegetables are cooked. Then put the pork back in the wok with the sauce and stir through, heating the sauce. Finally, add the pineapple, tomatoes and decorative chili slices. Sprinkle fresh coriander on the top and serve with the rice.

Yum!

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Comments»

1. Jerry - 27 December 2006

What is courgette? What is a substitute?

2. cath - 6 January 2007

Hi! Sorry for the delay, cookalicious has been on a well deserved holiday. But I’m back now and all set to cook again in 2007.

Now to your question: courgette = zucchini, it’s a small marrow-type of vegetable – you can look it up here http://en.wikipedia.org/wiki/Zucchini. You don’t have to use courgette if it’s out of season (or hard to get), just use what you have. I’ve never tried stir-frying squash as a substitute, but I don’t see why not. Better still, just cook up whatever veg you have, or try a tin of bamboo shoots or water chestnuts from the asian supermarket as a last resort (they will just need to be warmed through in the sauce for a minute or two).

Hope that helps you!


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