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To cook Stir fried Pork with spring onions and sugar snaps you need 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Stir fried Pork with spring onions and sugar snaps
- Use 2 tbsp of rapeseed oil (or other oil suitable for medium-high temp).
- Use 800 g of pork tenderloin - sliced into thin strips.
- You need to prepare 100 g of sugar snap peas.
- You need to prepare 2 bunches of spring onions - cut about 5cm diagonally.
- You need to prepare 150 g of sweetcorn.
- Provide 1 of red pepper - sliced.
- Prepare 2-3 tbsp of light soy sauce (use Tamari for gluten-free).
- You need 2-3 tbsp of Shaoxing rice wine.
- Provide 2-3 tbsp of sesame oil.
- You need 1 teaspoon of cornflour.
They are frequently renegade, use-up-what's-in-the-fridge I chose these particular ingredients deliberately, picking up pork tenderloin for a mid-week treat and adding lots of fresh spring vegetables for crunch. Coating the pork strips with cornstarch gives them a velvety texture Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. With a slotted spoon, remove the chicken and set aside. I made this tonight, added onions, doubled the sauce cause hubby loves sauce (added a tablespoon of date honey) and served it over white rice.
Stir fried Pork with spring onions and sugar snaps step by step
- Combine soy sauce, Shaoxing rice wine and soy sauce in a bowl or dish and add the cornflour. Add the sliced pork, making sure it's coated in marinade. Leave for 15 mins..
- After 15 mins, heat the oil in a wok or large frying pan. Remove the pork from the marinade and add to the other pan. Stir fry for about 3-5 mins (make sure it's cooked)..
- Remove pork with slotted spoon and onto a plate. Add all vegetables to the pan and stir fry for about 4-5 mins or until spring onions wilt. I usually add the remaining marinade in now too..
- Add pork back into pan and stir fry for another 2 mins..
- Serve with rice or noodles..
Return tofu to skillet; drizzle reserved marinade mixture over. Season to taste with salt and pepper. Sprinkle with green onions and serve. Beat the egg, add it to the pork and mix well. Add the sugar, soy sauce, rice wine, Szechuan peppercorns and continue to stir-fry for a minute, add the sugar snaps, noodles and the spring onions to this and toss so the noodles absorb all the juices and taken on all the Serve the spicy pork warm with a sprinkling of sliced spring onions and chillies.
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