Sweet and Sour Pork Stir Fry, yummy but before we begin if you are new to my blog and love recipes then I upload three times a week on a Monday, Wednesday and Friday at 7 am (GMT). So don’t forget to like this blog and follow me on here for loads more FREE recipes.
One of my Dad’s favourite dinners was his sweet and sour pork stir fry. I think he enjoyed cooking this dinner as it’s really simple and easy to do. There is a little bit of preparation which I always remember my dad doing when he came home from work. Then he would sit down for a little while to watch the TV with me. We would watch neighbours together and then he would cook the dinner.
My Dad loved to cook but like me, he also enjoyed making quick meals during the week. When he had more time at the weekend he would enjoy cooking a roast or a more complicated dinner. However when he was working he liked meals that were easy. To me, stir fries are the Chinese version of fast food but they are healthy and delicious. They are straight forward dinners with minimum effort required. Well worth a try.
- Sharp knife
- Chopping board
- Vegetable peeler
- Measuring Jug
- Large frying pan
- Plastic brush
- Stirring spoon
- Diced pork x 500g
- Spring onions x 8
- Carrots x 2
- Red pepper x 1
- Water chestnuts x 1 200g tin
- Bamboo Shoots x 1 200g tin
- Chicken stock or bone broth x 500mls
- Tomato puree or Tommy K x 2 tbsps
- Tamari x 2 tbsps
- Apple cider vinegar x 2 tbsps
- Brown rice flour x 2 tbsps
- Chinese five spice x 1 tsp
- Honey x 1 tsp
- Green beans x 4 large handfuls
- Salt and pepper to taste
- Olive oil for pan
- Start by measuring 500mls of bone broth or chicken stock into the measuring jug.
- Next add tomato puree or tommy k, tamari, apple cider vinegar, brown rice flour, chinese five spice and honey.
- Stir the mixture and set aside.
- Peel the carrots and slice lengthways into thin battens.
- Remove the core of the red pepper and slice into battens again.
- Finally slice the spring onion into 1/2 cm pieces.
- Put the large frying pan on a high heat and pour in the olive oil.
- Spread the olive oil across the base of the pan until it’s covered in the oil.
- Once the pan is hot add in the spring onions and fry until translucent.
- Add in the pork and fry until browned all over.
- Next add in the carrots and pepper and fry for a further two minutes.
- Now add in the sauce made earlier in this recipe.
- Bring it to the boil and then leave it to simmer.
- While it’s simmering add in the water chestnuts, bamboo shoots and green beans.
- Add salt and pepper to taste.
- Leave the stir fry and cook the rice or noodles you want with it as per the packet instructions.
- Once everything has cooked, serve and enjoy.
My Dad and I both enjoyed cooking uncomplicated foods. We like dinners to be quick, simple and easy to do. Plus we both loved our vegetables so this stir fry dish is a great way to combine all of these elements. It’s also a good meal to have as leftovers the next day. Although, please don’t do what my mum used to do. If there was any leftovers she would put them into tomato soup and feed this concoction to my brother and I. My brother was a fussy eater so this didn’t go down too well with him. Yuk, I used to hear him cry. Even though I wasn’t a fussy eater this was just wrong to me and I never looked at tomato soup in the same light. However you decide to eat this dish, as always, please enjoy.
What’s your favourite Chinese meal? Let me know in the comments below and please don’t forget to like and follow this blog. xxx