Friday, January 10, 2014

Shredded Pork with Carrot & Garlic Shoots

This is a Chinese home-style dish. The pork in this dish is smooth and tender, whilst the garlic shoots & carrot are fresh and crunchy. 

Serves 2


250g-300g lean pork fillet
1 teaspoon baking soda
1 bunch garlic shoots, cut into 5cm long sections
1 carrot, cut into thin strips
2 tablespoons light soy sauce
1 teaspoon sugar
½ teaspoon cornflour
salt and white pepper powder
2 tablespoons vegetable oil


Step 1: Marinate the pork with the baking soda for 10 minutes and then rinse the pork thoroughly (make sure the pork is properly rinsed clean of the baking soda). Pat the pork dry with paper towels and then marinate with the soy sauce, sugar and cornflour. Add a pinch of salt and white pepper powder. Mix well and let stand for 10-15 minutes.
Step 2: Place a wok over high heat until hot. Add 1 tablespoon vegetable oil, swirling to coat sides. Add the pork and stir-fry until the meat turns pale yellow in colour. Remove them from the wok put into a dish, and set aside.
Step 3: Add the remaining vegetable oil into the wok. Add the carrot strips and garlic shoots and stir-fry for about 2 minutes. Add some salt and pepper powder, and stir-fry for 10 seconds more. Add the stir-fried pork and stir them well. Turn off the heat. Serve with rice

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