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Japanese Stir-Fry Pork
Serves: 4
Preparation: 10 minutes + marinating time
Cooking: 5-7 minutes
700g pork fillet
2 tablespoons mirin
2 tablespoons vegetable oil
1 onion, sliced
1 clove garlic, crushed
1 carrot, sliced
150g sugar snap peas
¼ cup teriyaki sauce
Rice, to serve
1. Trim any fat from pork and finely slice.
Place pork in a small glass bowl and stir
through mirin. Cover and refrigerate for 2-3
hours.
2. Remove pork from refrigerator, stir through
1 tablespoon of the oil and allow to sit at
room temperature for 20 minutes.
3. Heat wok on setting 10. Stir fry pork in
batches until browned; set aside.
4. Reduce heat to setting 7. Add remaining
oil to wok; add onion and cook for 1
minute, add garlic and carrot and cook
for a further 2-3 minutes. Add pork, sugar
snap peas and teriyaki to wok and stir fry
for 1-2 minutes or until pork is cooked
and vegetables are just tender. Do not over
cook.
5. Serve with rice.
Chinese Style Tofu and Green Vegetables
Serves: 4
Preparation: 10 minutes
Cooking: 5-7 minutes
300g firm tofu
2 tablespoons peanut oil
1 onion, sliced
2 cloves garlic, crushed
2 small zucchini, sliced
3 bok choy, trimmed and quartered
100g enoki mushrooms, ends trimmed and
pulled into small bunches
2 tablespoons oyster sauce
1 tablespoon sweet chilli sauce
1 tablespoon light soy sauce
1. Cut the tofu into 2 thick slices and pat dry
with paper towelling.
2. Heat oil in the wok on setting 8; cook tofu
one piece at a time until golden on both
sides; drain on paper towelling. Cut each
slice into 6 pieces.
3. Add onions to wok and stir fry for 1
minute. Add garlic and cook for a further
minute. Add the zucchini and bok choy
and cook for 1-2 minutes or until the
zucchini starts to soften.
4. Add the mushrooms and the sauces and
cook for a further 1 minute. Stir through
the tofu and serve immediately.
Recipes continued