This pork stir fry will provide you with plenty of satiating protein and will boost your vitamin C.
Asian Pork Stir Fry
- ½ tbsp water
- ½ tsp cornstarch
- 1 tsp coconut oil
- ½ tsp Chinese cooking wine
- ½ tsp oyster sauce
- ½ tsp light soy sauce
- 300 g pork shoulder or loin, sliced into ½ strips
- 1 tbsp coconut oil
- 2 medium red capsicums, deseeded and sliced into strips
- 1 garlic clove, finely diced
- ½ tsp ginger, grated
- 100 g butter mushrooms, sliced
- ½ tbsp Chinese cooking wine (also called Shaoxing)
- ½ tsp sweetener (e.g Stevia)
- ½ tsp dark soy sauce
- 1 green spring onions, sliced
- ½ tsp white sesame seeds
- ½ tsp black sesame seeds
- In a bowl, combine the water, cornstarch, coconut oil, Chinese cooking wine, oyster sauce and light soy sauce. Add the pork strips and mix well to coat, then set aside.
- Heat a wok or deep frying pan over high heat until smoking. Add ½ tablespoon of coconut oil and the marinated pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside on a paper towel to drain.
- Using the same wok, reduce the heat to medium-high. Add ½ tablespoon of coconut oil and capsicum, and fry for 30 seconds to 1 minute. Add the garlic, ginger and mushrooms, and cook for further 3-4 minutes until the mushrooms are soft.
- Add the Chinese wine to deglaze the wok. Stir for 10 seconds, then return the pork to the wok along with the stevia and dark soy sauce.
- Stir-fry for another 20 seconds over high heat. Divide the stir fry between two bowls and garnish with spring onions and sesame seeds before serving.