Shanghai Pork Stirfry
This recipe has lasted the test of time, being a family favourite for over 15 years! I was first introduced to it via our primary school cookbook by a mum of boys, who wrote that they ‘gobbled it down’ … what a recommendation! It has been a regular meal for my family since.
It is super flexible, I often use broccoli rather than broccolini, and have used green beans and bok choi too, with red capsicums the constant. Because the pork mince is the base of the recipe, I recommend using the best quality pork, you will be rewarded in the taste.
Brown the mince
Stirfry the pork mince until it is browned all over.
Chop vegetables
Chop the vegetables into bite-sized pieces.
Stirfry
Stir-fry the vegetables till they are just cooked. Add the meat back into the wok, add the sauces and finish off by stirfrying till the pork is fully cooked.
The carb lovers in my family love this dish with rice. I am happy to eat it on its own.
To follow is the recipe, which can be easily printed.
Shanghai Stir-fried Pork, Red Capsicum and Boccolini
Ingredients
- 2 tbsps avocado or olive oil
- 500g pork mince
- 4cm piece ginger, grated
- 3 cloves garlic, crushed
- 2 red peppers, cut into strips
- 2 bunches broccolini, cut into cubes
- ¼ cup Chinese cooking wine
- 2 tsp brown sugar (can use brown sugar substitute)
- 3 tbsp soy sauce
- 2 tbsp balsamic vinegar
Instructions
- Heat 1 tbsp oil over medium-high heat in your pan (you can use a wok; I prefer my large cast iron skillet). Add ginger, garlic and pork. Stir fry until the pork is cooked - about 5 minutes. Remove from the pan, and set aside.
- Add the sugar/substitute, soy sauce and balsamic vinegar to a small bowl and combine.
- Heat the remaining oil, add the vegetables and cook for a minute. Return the pork mixture to the pan, add the Chinese cooking wine and toss for a few minutes. Add the sugar, soy and vinegar mix for a further two minutes.
- Serve and enjoy :)
