from better homes and gardens 2007
400g pork fillet
2 cloves garlic
1/2 tsp cornflour
3 tblsp dry sherry
100g snow peas
Bunch of spring onions/shallots
1 tsp caster sugar
3 tblsp dark soy sauce
2 tblsp vegetable oil
1 Cut the pork fillet into thin strips and put in a bowl. Peel and finely chop the garlic and add to the pork. Sprinkle over the cornflour and pour in the sherry. Toss the pork until well coated. Leave to marinate.
2 Meanwhile, trim and diagonally slice snow peas and spring onions. Combine sugar and soy sauce. Heat half the oil in a wok until very hot. Add snow peas. Toss for 1?2 minutes. Add the onions. Stir-fry for 1 minute. Remove vegetables from the wok.
3 Heat the remaining oil in the wok until very hot. Add pork and marinade mixture. Stir-fry over a high heat for 3?4 minutes, or until browned. Stir in soy sauce mixture. Cook for a further minute. Return vegetables to wok. Fry for a further
2 minutes. Serve at once.
Soy sauce is a salty sauce made by fermenting boiled soy beans and roasted wheat or barley. It ranges in colour from light to dark, and it can be thick or thin.
Did you know?
Pork fillet is low in fat and kilojoules. It is rich in B vitamins, and is an excellent source of iron and zinc, both of which are vital for a healthy body.
Be careful when adding the sherry mixture to the wok in step 3, as the liquid may make the hot oil spit.
If you don't want to use sherry for the marinade mixture in step 1, try rice wine or apple juice instead.
For a complete meal, serve the pork and vegetables with a bowl of egg fried rice or fresh noodles.