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Pork and mixed Vegetables


225gm Pork Fillet
Few cauliflower or broccoli florets
2 Tablespoons Soy Sauce
2-3 Tomatoes
1 Tablespoon sherry wine
1-2 carrots, peeled
2 Teaspoons cornflour
50 gm green beans
100 gm fresh bean-sprouts
5 Tablespoon oilve oil
2 Spring Onions
2 spoon salt
1 slice ginger root, peeled
1 small green pepper, cored and seeded


Stock Preparation time 20 to 25 minutes.

Cut the meat into small slices not much bigger than a postage stamp. Mix together the soy sauce, sherry and cornflour, and stain in the meat until each slice is coated with mixture. Cut the spring onions into 2.5 cm (1 inch) lengths and finely chop the ginger root. Wash the bean -sprout in a basin of cold water, discarding the husks and any little bits that float to the surface of the water. Cut the green pepper, cauliflower or broccoli, tomatoes, carrots and green beans into small pieces. Heat about half the oil in a wok or fying pan and stir-fry the meat slices for about 1 minute, stirring constantly, then remove with a perforated spoon and put them on on side. Heat the remaing oil, add the spring onions and ginger root, follwed by the rest of the vegetables and the salt and sugar. Stir for about 1 minute and add the meat. Blend everything well and moisten with a little stock or water if necessary.

Serve with boiled rice.

By: Sofia D’souza, Dubai.

Posted in Pork    Tagged    

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