Light and Modern Sweet n Sour Pork Stir Fry in a tangy broth

Posted October 27th, 2015 by Mimi

Try my new modern version of Sweet and Sour Pork. I think you'll like it :)

For four serves, you'll need:

2 cups cooked brown rice

1 Pork Tenderloin fillet about 400-500gms, cubed into 2.5cm cubes

1 large onion, peeled and sliced thinly

2 large handfuls baby spinach or other leafy greens

2 stalks celery, sliced

A large handful fresh coriander, chopped

Cooking spray

For the marinade:

2 tablespoons bottled or fresh lemon juice

1 tablespoon fish sauce

1 teaspoon dried garlic granules or 1/2 teaspoon minced garlic

3 dessertspoons sugar

For the broth:

1/2 cup hot water

2 tablespoons bottled or fresh lemon juice

1 tablespoon fish sauce

3 dessertspoons sugar

1/2 teaspoon pepper

1/2 teaspoon dried chilli flakes

Then just:

Mix the ingredients for the sauce together and set them aside.

Mix the ingredients for the marinade in a medium bowl, and add the pork cubes and the onion. Set aside for up to 15 minutes.

Heat a wok to high, and spray generously with the cooking spray.

Strain the marinade from the meat, and keep it aside.

Add the strained pork cubes and onion slices and brown the meat well.

Add the reserved marinade back in and toss well, then add the vegetables and coriander. Stir fry for 2-3 minutes until heated through.

Reheat your cooked rice in the microwave if necessary, and distribute evenly between plates or bowls.

Add the broth to the other ingredients in the pan, and allow to heat well, tossing the stir fry well to allow the flavour to permeate the meat and veges.

Serve the meat and veges over the rice, pouring a little of the broth into each bowl.


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