Thursday, 14 October 2010


I don't know the exact name of this dish but it is listed as such: a list of the  main ingredients. Nevertheless, it is a very popular dish in Chinese restaurants. Thin strips of pork are twice fried: first deep fried until crisp then stir fried with onions, chilli, garlic and spring onions. It's a very simple dish but is truly delectable . 

It's an easy recipe to recreate and can  also be used to rehash leftover meats like pork chops (sliced into strips) or fried/roast chicken.


500 gms. pork meat (shoulder, butt or loin), in thin slices
2 tbsps. light soy sauce
1 tsp. sesame oil
1/2 tsp. salt
1 medium egg
corn flour for dredging
cooking oil for frying
1 small onion
2 cloves garlic, sliced
2 bunches spring onions
1 tbsp. of light soy sauce
1 tbsp. of sugar

Method :

Season the pork with 2 tbsps. of light soy sauce, salt, sesame oil. Beat the egg, add to the pork and mix well. Dredge the pork in corn flour and shake off the excess. Deep fry until golden brown. Drain on kitchen paper and set aside. 

Heat up a clean wok. Add a tbsp. of cooking oil . Add the onions, garlic, chilli, and spring onions. Stir fry for one minute. Add the fried pork and stir. Season with a tbsp. each of soy sauce and sugar. Stir to coat. It's then ready to serve.

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