Pork and vegetables in hoisin sauce

    45 min

    This stir-fry dish is not only simple, but delicious. Pork is stir-fried with water chestnuts, green peppers, cabbage and carrots. Serve with freshly cooked white rice.


    Quebec, Canada
    9 people made this

    Makes: 4 - 6 servings

    • Marinade
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 450g pork fillet, sliced
    • 1 tablespoon groundnut oil
    • 1/4 cabbage, sliced
    • 1 carrot, chopped
    • Sauce
    • 3 tablespoons hoisin sauce
    • 1 tablespoon oyster sauce
    • 1/2 teaspoon sugar
    • 3 tablespoon shaoxing wine
    • 1 tablespoon groundnut oil
    • 1 tablespoon finely chopped garlic
    • 1 tablespoon finely chopped shallots
    • 1 medium onion, chopped
    • 1/2 teaspoon salt
    • 1 (225g) tin water chestnuts, drained and diced
    • 1 green pepper, diced

    Prep:15min  ›  Cook:15min  ›  Extra time:15min  ›  Ready in:45min 

    1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 15 minutes.
    2. Meanwhile, blanch the cabbage and carrots in boiling water for 3 minutes. Rinse under cold water to cool.
    3. In a small bowl, mix together the hoisin sauce, oyster sauce, sugar and shaoxing wine to make the sauce. Set aside.
    4. In a large frying pan, heat 1 tablespoon oil over high heat. Stir-fry the pork until done, 4-5 minutes. Set aside.
    5. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and shallots until fragrant, 3-4 minutes. Stir in the onion and salt, cook until soft, 3-4 minutes. Stir in the cabbage, carrots, water chestnuts, green pepper, pork and sauce. Heat through for about 2-3 minutes. Serve.

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