Rice & Pork Stir Fry

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If you like Chinese food, why not try making your own? You might be surprised how easy it is. We use pork loin for this recipe but other cuts of pork may do.All the successful recipes are stored in the Recipe Directory.

Preparation Time: 40 Minutes
Cooking Time:
40 Minutes

Ingredients: Serves 4

300g or long-grain rice
30ml or 2 tbsp of walnut oil 30ml or 2 tbsp of soy sauce
1 spring onion, finely chopped
1 egg
400g pork loin
2 tbsp of soy sauce
2 tbsp fish sauce
1 onion cut into slices
300g of tomatoes cut into equal pieces
100g of mushrooms cut into small pieces
250ml of water or 1 glass
400g Pak Choi
200g sugar snaps
100ml walnut oil

Cooking Instructions:

The Rice

  1. Introduce the rice in a pan of boiling water for 12 minutes, then drain and leave on one side to cool down.
  2. Heat the walnut oil in a wok and add in the beaten egg and blend.
  3. Add the rice and spring onions to the wok, add the soy sauce and keep on cooking until the rice turns light brown.
  4. Cook for the rice for 5 minutes, taking care not to burn.
  5. old the rice several times to ensure even cooking.

The Pork

  1. Cut the the meat into even sized pieces.
  2. Put the pork into a bowl and add the soy and fish sauce.
  3. Leave to marinade for 1- 2 hours.
  4. Warm the oil in the wok.
  5. Add the pork and onion to the wok and cook on a moderate/high temperature for 15-20 minutes.
  6. Add mushrooms and tomatoes and cook for a further 10 minutes.
  7. Introduce the water to the wok, add the sugar snaps and the Pak Choi and cook on a low heat for 5 minutes.
  8. Serve hot with fried rice.

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