Thursday 14 October 2010


Chinese dishes are at their best when cooked very simply. As soon as garlic is involved, the dish comes out great tasting. Sometimes, there is only one ingredient added to garlic and it is a dish already.

This dish has onions and chilli joining in and that adds a new level of flavour. Although the ingredients are very simple, the resulting dish is so tasty.

I don't know the exact name of this dish but it is listed as such: a list of the  main ingredients. Nevertheless, it is a very popular dish in Chinese restaurants. Thin strips of pork are twice fried: first deep fried until crisp then stir fried with onions, chilli, garlic and spring onions. It is the second frying that gives it that extra boost of flavour.

It's an easy recipe to recreate and can  also be used to rehash leftover meats like pork chops (sliced into strips) or fried/roast chicken.


500 gms. pork meat (shoulder, butt or loin), in thin slices
2 tbsps. light soy sauce
1 tsp. sesame oil
1/2 tsp. salt
1 medium egg
corn flour for dredging
cooking oil for frying
1 small onion
2 cloves garlic, sliced
2 bunches spring onions
1 tbsp. of light soy sauce
1 tbsp. of sugar

Method :

Season the pork with 2 tbsps. of light soy sauce, salt, sesame oil. 

Beat the egg, add to the pork and mix well. 

Dredge the pork in corn flour and shake off the excess. 

Heat up a wok or frying pan and add enough oil for deep frying.

When the oil is hot add the pork pieces a few at a time and deep fry until golden brown. Drain on kitchen paper and set aside. 

Heat up a clean wok. Add a tbsp. of cooking oil (you can use the oil previously used to fry the pork). 

Add the onions, garlic, chilli, and spring onions. Stir fry for one minute. 

Add the fried pork and stir. Season with a tbsp. each of soy sauce and sugar. Stir to coat. It's then ready to serve.

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