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Pork (Nz

Pork (Nz recipe image
This quick-cook stir-fry delivers tender slices of lean pork tossed with crisp bean sprouts in a rich, savory sauce. The blend of oyster sauce, soy, and fresh ginger creates a deep umami flavor that coats every bite. It&# 226;ÂÂs a satisfying weeknight dinner that comes together in under 20 minutes, perfect for busy evenings when you crave something hearty yet light. Serve it over steamed rice for a complete meal that the whole family will enjoy. The texture contrast between the soft pork and crunchy sprouts makes this dish a delightful culinary experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 820.4
Description
This quick-cook stir-fry delivers tender slices of lean pork tossed with crisp bean sprouts in a rich, savory sauce. The blend of oyster sauce, soy, and fresh ginger creates a deep umami flavor that coats every bite. It&# 226;€™s a satisfying weeknight dinner that comes together in under 20 minutes, perfect for busy evenings when you crave something hearty yet light. Serve it over steamed rice for a complete meal that the whole family will enjoy. The texture contrast between the soft pork and crunchy sprouts makes this dish a delightful culinary experience.
Ingredients
  • 12 ounce Lean pork
  • 1 tablespoon Peanut oil
  • 1 teaspoon Soya sauce
  • 1 tablespoon To 2 tablespoon Oyster sauce
  • 2 teaspoon Cornflour
  • 1/4 ounce Fresh ginger
  • 1/2 ounce Spring onions
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 4 ounce Bean sprouts
Directions
  1. 1
    Finely chop the fresh ginger and spring onions.
  2. 2
    Cut the lean pork into thin strips.
  3. 3
    In a small bowl, mix the soya sauce, sugar, salt, and 1 teaspoon of the cornflour.
  4. 4
    Sprinkle the marinade mixture over the pork strips and toss to coat evenly. Let stand for 5 minutes.
  5. 5
    Heat the peanut oil in a wok or large skillet over high heat.
  6. 6
    Add the ginger and spring onions to the hot oil and fry lightly for 1 minute.
  7. 7
    Add the marinated pork to the wok and stir-fry for 5 minutes, stirring constantly, until cooked through.
  8. 8
    Add the bean sprouts and cook for another 2 minutes until tender-crisp.
  9. 9
    Stir in the oyster sauce.
  10. 10
    In a separate small bowl, mix the remaining 1 teaspoon of cornflour with 2 tablespoons of water to form a slurry.
  11. 11
    Pour the cornflour slurry slowly into the pan while stirring.
  12. 12
    Simmer for 1 to 2 minutes until the sauce thickens and coats the ingredients.
  13. 13
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 820.4kcal
% Daily Value *
Total Fat 46.2g72%
Saturated Fat 15.8g79%
Cholesterol 242.1mg81%
Sodium 1444.5mg61%
Total Carbohydrate 12.6g5%
Dietary Fiber 4.3g18%
Sugars 3.1g
Protein 85.1g171%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Substitutions: You can substitute lean pork with chicken breast or beef strips. Use vegetable oil if peanut oil is not available.

Tip: Ensure your wok or pan is very hot before adding the pork to get a good sear and prevent sticking.

Variation: Add other vegetables like bell peppers, broccoli, or carrots for extra crunch and nutrition.

Safety: Ensure pork is cooked to an internal temperature of 145ðF (63ðC) for food safety.

Keywords: pork, stir-fry, bean sprouts, ginger, oyster sauce, soy sauce, cornflour, spring onions, quick dinner, asian-inspired, lean meat, wok, savory, protein, vegetables
Read it online: https://www.chefs-mate.com/recipe/pork-nz/