Stir-fried pork rice bowl

How to make Stir-fried pork rice bowl

 

Stir-fried pork rice bowl

Ingredients:

   *pork slices

   *red chilli

   *spring onion

   *light soya sauce

   *grounded white pepper

   *garlic powder

Procedure:

  1. marinate the pork slices with light soya sauce, grounded white pepper, garlic powder

  2. mince a small amount of red chilli

  3. stir-fry the pork slices with the red chilli

  4. serve with rice and minced spring onions


This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.
Source: http://www.opensourcefood.com/people/shini/recipes/stir-fried-pork-rice-bowl

 
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  • Wice says
    That's barely a recipe - so very, very simple! I'd like to suggest throwing some fresh vegetables into the stir fry to make a more balance meal - snow peas, cauliflowerets, broccoli snippets, sliced celery or whatever you have around - and maybe a boost the flavour with a spoon of honey plus an spoon of vinegar as well.
    • KH says
      Mmm I like the sound of snow peas with this.
    • Anna says
      i love using lemon grass with port... soo yum!! we go to a vietnamese resturant that does the best lemon grass pork... so wish i could replicate it!!!
    • Wice says
      I grow lemon grass in my garden but it isn't very successful. There are quite a few ready made lemon grass sauces to use with pork available at the supermarket too. Have you tried any of these?
      You can also buy little jars of chopped lemongrass but this tends to be very tough.

      If you are after a recipe to cook yourself, just let me know as I have an huge library of cooking books including lots of genuine Asian ones which haven't 'Europenaised' the recipes. I'd be happy to look one up for you.

      I also have way to 'velvet' meat for stir fries so it is always beautifully moist and tenter instead of tough or dry.

    • Anna says
      yer i have used the sauces... but i like it more as a .... umm.... coating for the pork?? does that make sense?
    • Yes, it does. As long as they aren't the fatty scrappy bits of pork.
    • Wice says
      Do you like the pork to have a crispy coating that absorbs the sauce - a bit like sweet and sout pork?
    • Anna says
      umm... yer... kinda... dont really need much sauce thou...
    • Wice says
      If I get a chance in the weekend, I'll see what I can find for you :-)
    • Anna says
      great thanks!!
    • Wice says
      Vietnamese Pork with Lemon Grass

      PART ONE:
      1. To ‘velvet’ pork so it stays silky smooth, tender and moist, mix together all ingredients and let stand for half an hour.

      1 pork fillet finely sliced or cubed as preferred
      1 egg white (stirred not beaten)
      1 tblspn cornflour
      ½ teaspn oil
      pinch salt
      1 tblspn gin or sherry (optional)

      2. Just before cooking pork, place an extra 3 tblspns of cornfour in a plastic bag and toss the meat in this to lightly coat.

      PART TWO:
      Stir-frying
      3 tblspns
      1 onion sliced into thin wedges
      1 teaspn chopped lemon grass
      2 spring onions, chopped
      1 tblspn fish sauce
      1 ½ teaspn sugar
      1 ½ teaspn sambal oelek
      1 teaspn cornflour mixed with 1 tblspn water

      1 tblspn unsalted roasted peanuts (chopped)

      1. Heat oil in wok and add pork, frying until lightly golden. Remove.
      2. Add onion wedges to pan and fry, stirring 1 minute
      3. Add all other ingredients stir fry until mixture boils and thickens.
      4. Return pork slices to pan and toss through till coated with sauce.
      5. Serve, sprinkled with peanuts and accompanied by boiled rice.

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