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Pork and vegetable stir-fry

This pork and vegetable stir-fry has lovely Malaysian flavours! If you want it more spicy, add some chilli to the pork marinade too.  Serve it with steamed rice or noodles and some kimchi on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • For the meat:
  • 300 g lean pork stir-fry
  • 1 clove of garlic minced
  • 2 Tbsp Ketjap Manis
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp toasted sesame oil
  • For the veggies:
  • 1 Tbsp groundnut oil
  • 1 onion
  • 1 red chilli or ½ tsp chilli flakes
  • 2 cloves of garlic
  • 1 inch ginger peeled
  • 1 carrot
  • 1 small red bell pepper
  • 2 Tbsp soy sauce
  • 2 Tbsp rice wine
  • ½ Chinese cabbage
  • 100 g green beans
  • 2 handful beansprouts
  • 1 tsp sesame oil
  • 1 Tbsp Sesame seeds
  • Coriander leaves to serve

Method
 

  1. First, marinate the pork. In a bowl, mix the pork with the garlic, Ketjap Manic, rice vinegar and sesame oil. Set aside.
  2. Meanwhile, prepare the veggies. Peel, then slice the onion, garlic and ginger. Chop the chilli.
  3. Cut the carrot and bell pepper into small cubes, then slice the cabbage.
  4. Heat a wok, then stir-fry the pork for 3-5 minutes, add the marinade and cook for another couple of minutes, then remove everything to a bowl.
  5. Heat the groundnut oil in the wok, then stir-fry the onion, ginger, chilli and garlic for a couple of minutes, then add the carrot and red pepper bits. Stir-fry for 3 minutes, then add the soy sauce and rice wine.
  6. Stir, then add some water and the green beans and cabbage. Put a lid on and turn down the heat.
  7. Cook for 5 minutes, then add the beansprouts and sesame oil and cook for 2 more minutes.
  8. When the veggies are tender, add the pork and its sauce, then stir to warm through.
  9. Serve with sesame seeds and chopped coriander leaves scattered on top.