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Categories:
vegetable oil pork carrot zucchini red pepper water garlic ginger soy sauce cornstarch plum sauce bean sprouts peanuts steamed white rice
Viewed: 23 - Published at: 5 years agoIngredients
- 2 tablespoons vegetable oil
- 1 pound pork thinly sliced
- 1 carrot thinly sliced
- 1 zucchini thinly sliced
- 1 red pepper seeded, sliced
- 8 ounces water chestnuts drained, halved
- 2 cloves garlic crushed
- 2 teaspoons ginger finely grated
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1/4 cup plum sauce
- 3 1/2 ounces bean sprouts
- peanuts Crushed, or cashews, to serve
- steamed white rice to serve
Method
- Heat half oil in a wok or large frying pan on high. Stir fry pork, 2-3 minutes, until browned. Remove from wok.
- Heat remaining oil in same wok on high. Stir fry carrot, zucchini, pepper, water chestnuts, garlic and ginger, 2-3 minutes, until just tender.
- Whisk soy sauce and cornstarch together until smooth. Whisk in plum sauce.
- Return pork to wok with bean sprouts and sauce mixture. Stir fr, 2-3 minutes, until sauce boils and thickens. Sprinkle stir fry with crushed nuts and serve with steamed white rice.
