Sticky Pork Stir Fry

This dish is another one of my family’s regular meals. We have it every couple of weeks, and it’s one we really look forward to. Crispy coated pork, with crunchy vegetables, coated in a sweet sticky thick sauce. It tastes just like a takeaway, but this Sticky Pork Stir Fry is a whole lot healthier.

This version has bamboo shoots in, which I had never come across before making this meal. You can find them in most supermarkets with the tinned vegetables and they’re quite common. I think they really make this dish, they get coated in the sticky sauce, and add a crunch along with their mild flavour. You can really add whatever vegetables you like, but ones with a bit of crunch work really well.

The trick to getting the pork nice and crispy is to make sure you coat it properly with the flour. When coated, the pork can tend to stick together, so if you aren’t frying it straight away, it is worth dipping it in a little more flour just before you cook it.

If you fancy a takeaway style meal without the guilt, give this Sticky Pork Stir Fry a try!

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Sticky Pork Stir Fry

Course Main Course

Cuisine Chinese

Keyword pork, sticky, stir fry, sweet, takeaway

Ingredients

• 8 oz pork
• 4 oz bamboo shoots (one tin)
• 1 green pepper
• 1 spring onion
• 100 ml apple juice (or brandy if you want to be fancy)
• 1 tbsp cornflour
• 3 tbsp plain flour
• vegetable oil (for frying)

For the sauce

• 6 tbsp rice wine vinegar (you can use white wine or apple cider too)
• 5 tbsp sugar (you can use less if you'd like it less sweet)
• 1 tsp salt
• 2 tbsp tomato puree
• 2 tbsp cornflour
• 2 tsp sesame seed oil

Instructions

• Cut your pork into bite size pieces. Place in a bowl with the apple juice and a pinch of salt and leave to marinate for 15 minutes. (You can leave it for longer if you want an even stronger flavour)
• Dice the pepper, bamboo shoots and spring onion into small pieces.
• Mix together the sauce ingredients in a bowl and set aside.
• Beat an egg, and add it to your marinated pork, along with your 1 tbsp cornflour. Mix together. Then take each piece of pork and coat it in your plain flour as best you can. It doesn’t have to be perfect, but this will make your pork crispy!
• Cover the base of a frying pan with a thin layer of oil. Heat until it is very hot, and then add the pork to cook. Stir, and cook for around 8-10 minutes until the pork is cooked through.
• Lower the heat, add your vegetables and the sauce and keep stirring until the sauce thickens and goes sticky.
• Serve with white rice or noodles and enjoy!

Method in Pictures

Step 1

Gather your ingredients

Step 2

Chop the pork into bite sized chunks

Step 3

Add to a bowl with 1 tbsp salt and enough juice to cover. Leave to marinate

Step 4

Meanwhile, chop the pepper, bamboo shoots and spring onion

Step 5

to the pork, add a beaten egg and the cornflour

Step 6

Mix to combine

Step 7

Coat each piece of pork in flour

Step 8

Now, make the sauce

Step 9

Mix all the ingredients in a bowl until smooth

Step 10

Add the oil to a pan or wok and fry for around 15 minutes to cook the pork thoroughly

Step 11

Now add the vegetables and the sauce

Step 12

Stir on a low heat until the sauce thickens and coats the other ingredients

Step 13

Serve with rice and enjoy!