Garlic and Ginger Canton Pork

Charmaine Lu -

  • 2 tsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp dry fino sherry
  • 150ml chicken stock
  • 2 tbsp oil
  • 2.5cm piece of ginger, chopped
  • 2 crushed garlic cloves
  • 1 onion, cut into quarters
  • 200g snow peas
  • 300g roast pork, cut into chunks
  • 2 spring onions, sliced
  • Cooked rice, to serve
  • Whisk together the soy sauce, sherry, stock and cornflour in a small bowl, then set aside. Heat the oil in a wok and stir-fry the ginger and garlic for a minute or two. Add the snow peas and onion to the wok and cook for 3 mins more.
  • Add the cooked pork and soy sauce mixture to the wok. Cook for 2 mins to heat the pork through and to thicken the sauce, then serve scattered with spring onions and with a heap of rice on the side.
20 mins
4 serving