Sliced pork and carrot stir-fry

Based on 14 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-3+
500 g pork loin
200 g carrots
3 tbsp Shaoxing wine
1 tbsp sugar
3 tbsp soy sauce
egg white
1 tbsp starch
½ tbsp vegetable oil
100 g celery
100 g green chilis
100 g green bell peppers
2 cloves garlic
2 slices ginger
1 tsp salt
scallion (for garnish)
sugar
white pepper
vegetable oil (for frying)
white sesame seed (for serving)
rice (for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • 2 large bowls
  • frying pan

Nutrition per serving

Cal
513
Protein
37 g
Fat
29 g
Carb
22 g
  • Step 1/5

    Slice pork loin into thin strips, approx. 2.5cm/ 1 in. long. Add pork to a bowl with Shaoxing cooking wine, sugar and soy sauce. Stir to combine, then add one egg white and some corn starch, and mix again. Add some vegetable oil to prevent sticking. Let marinate for at least 10 min.
    • 500 g pork loin
    • 1 tbsp Shaoxing wine
    • 1 tbsp sugar
    • 1 tbsp soy sauce
    • egg white
    • 1 tbsp starch
    • ½ tbsp vegetable oil
    • knife
    • cutting board
    • large bowl

    Slice pork loin into thin strips, approx. 2.5cm/ 1 in. long. Add pork to a bowl with Shaoxing cooking wine, sugar and soy sauce. Stir to combine, then add one egg white and some corn starch, and mix again. Add some vegetable oil to prevent sticking. Let marinate for at least 10 min.

  • Step 2/5

    Julienne carrots and celery and thinly slice green chilis diagonally. Cut bell pepper in half, remove seeds, then cut into thin slices. Mince garlic and ginger. Slice scallions.
    • 200 g carrots
    • 100 g celery
    • 100 g green chilis
    • 100 g green bell peppers
    • 2 cloves garlic
    • 2 slices ginger
    • scallion (for garnish)

    Julienne carrots and celery and thinly slice green chilis diagonally. Cut bell pepper in half, remove seeds, then cut into thin slices. Mince garlic and ginger. Slice scallions.

  • Step 3/5

    Heat vegetable oil in a non-stick frying pan over medium high heat. When oil is hot, add pork strips, and quickly stir fry to sear the meat. Leave some space in between the pork pieces to prevent sticking, if needed, fry them in two batches. When the pork is almost cooked through, remove from the pan and set aside.
    • vegetable oil (for frying)
    • frying pan
    • large bowl

    Heat vegetable oil in a non-stick frying pan over medium high heat. When oil is hot, add pork strips, and quickly stir fry to sear the meat. Leave some space in between the pork pieces to prevent sticking, if needed, fry them in two batches. When the pork is almost cooked through, remove from the pan and set aside.

  • Step 4/5

    In the same pan, add more vegetable oil. Add garlic and ginger, fry until fragrant. Add green chili and fry for 2 min. Then add carrot sticks, celery, and bell pepper and fry briefly. Add pork back into the pan, then add soy sauce, Shaoxing wine, and salt. Season with a pinch of sugar and white pepper.
    • 2 tbsp soy sauce
    • 2 tbsp Shaoxing wine
    • 1 tsp salt
    • sugar
    • white pepper
    • vegetable oil (for frying)

    In the same pan, add more vegetable oil. Add garlic and ginger, fry until fragrant. Add green chili and fry for 2 min. Then add carrot sticks, celery, and bell pepper and fry briefly. Add pork back into the pan, then add soy sauce, Shaoxing wine, and salt. Season with a pinch of sugar and white pepper.

  • Step 5/5

    Garnish with scallions and sesame seeds. Serve with rice. Enjoy!
    • white sesame seed (for serving)
    • rice (for serving)

    Garnish with scallions and sesame seeds. Serve with rice. Enjoy!

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