If there’s one thing I just haven’t got the hang of, it’s cooking chinese-style food. In the past it’s always been bland, yet overpowering with spice. Not a great a combination. However, with this one I think I may have cracked it. It seems that when it comes to Chinese style food and spices, the principles of Mies Van De Rohe apply – less is more.
Cooking Time – approx 30 minutes
Sweet & Sour Sauce:
- 2-3 floz White Wine Vinegar
- 4 tbsp Brown Sugar
- 2 tbsp Tomato Ketchup
- 1 tsp Soy Sauce
- 3-4 floz Water
- pinch Chilli Flakes
- Salt & Pepper
- 2 Pork Loin Steaks
- a little Flour, seasoned
- 2 tbsp Vegetable Oil
- 1 tsp Ginger, chopped
- 1 medium Red Onion
- 1/2 Orange Pepper, cubed
- 3-4 Mushrooms, thickly sliced
- 3-4 Spring Onions, chopped
- Tip all of the ingredients for the sauce into a small pan. Bring to the boil and simmer for 10 minutes.
- Heat the oil in a wok and add the ginger. Stir fry for 1 minute.
- Dice the pork and toss in the seasoned flour. Throw into the wok and stir fry until sealed and browning.
- Add onions, mushrooms and peppers. Continue to stir fry for a few minutes until the veg is softening. Throw in the spring onions. Cook through for another couple of minutes
- Plate up the pork and veg, and pour over the sauce. Serve with Egg Fried Rice.