Sticky Chinese pork
- July 2009
- Serves 4
- Hands-on time 10 mins, 15 mins cooking time, plus marinating
This super-quick sticky Chinese pork recipe brings Chinese flavours to the table but is cheaper and healthier than your Saturday night takeaway.
Catering for a crowd? Why not add this quick beef stir-fry to the mix?
- Dairy-free recipes
- 16.6g (3.4g saturated)
- 17.1g (15.4g sugars)
- 500g diced pork loin
- 3 tbsp light soy sauce, plus extra to serve
- 1 tbsp sesame oil
- 2 tsp Chinese five-spice powder
- 1 garlic clove, crushed
- 2.5cm piece fresh ginger, grated
- 4 tbsp honey
- 2 tbsp vegetable oil
- 1 red pepper, sliced
- 60g mangetout, finely sliced
- 2 pak choi, cut into quarters
- Handful beansprouts
- Toasted sesame seeds, to serve
- Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Toss together and set aside for 10 minutes.
- Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. Add the marinade and bubble for 5 minutes until sticky.
- Meanwhile, in a separate wok or frying pan, heat the remaining oil and stir-fry the pepper and mangetout with a splash of water for a few minutes. Add the pak choi and cook for a further minute, then stir in the beansprouts. Toss with the pork, drizzle with soy sauce, sprinkle with the sesame seeds and serve.
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