Stir Fried Pork with Spring Onions
A quick and flavour-packed stir-fry inspired by southern Chinese cuisine, featuring tender pork fillet marinated in soy sauce, Shaoxing rice wine and sesame oil, then wok-fried with fresh spring onions. Ready in just 20 minutes, it’s a simple yet satisfying dish with plenty of savoury flavour.
Cooking Time 20
Portions
4
Ingredients
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- g (1lb) boneless pork fillet
- tbsp Shaoxing rice wine or dry sherry
- tbsp light soy sauce
- tsp sesame oil
- tsp cornflour
- spring onions
- tbsp groundnut or vegetable oil
- tsp salt
- tsp freshly ground black pepper
- tsp sugar
-
1
Step 1
Cut the pork into thick slices 5 cm (2 in) long. Put the sliced pork into a bowl and mix in the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Let the mixture sit for 10-15 minutes so that the pork absorbs the flavours of the marinade. -
2
Step 2
Cut the spring onions on the diagonal into 5cm (2in) lengths. -
3
Step 3
Heat a wok or frying-pan to a very high heat. Add the oil, and when it is very hot and slightly smoking, add the pork slices and stir-fry them until they are brown. -
4
Step 4
Add the spring onions, salt, pepper and sugar. Continue to stir-fry until the pork is cooked and slightly firm. This should take about 3-4 minutes. -
5
Step 5
Remove and arrange the pork on a warm serving platter. Pour any juices remaining in the wok over the pork and serve at once.
Ingredients
- 450 g (1lb) boneless pork fillet
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tsp cornflour
- 8 spring onions
- 1 tbsp groundnut or vegetable oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp sugar
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