Pork and Cider Stir-Fry
Lean pork, Chinese cabbage, beansprouts and ginger with Steve's basic sweet and sour cider sauce. Onto rice, or chips, or whatever.
- KitLarge frying pan
One of my cider recipes – see Maggots? Or Apples! for why.
What you need
- 12 ozs lean pork
- Chinese cabbage
- Fresh beansprouts
- Small piece fresh root ginger
- Spring onions
- Oil (for frying)
- Sweet and sour sauce (recipe lower down)
Method
Cut the pork into small pieces. Finely shred the Chinese cabbage. Chop the root ginger.
Heat the oil in a large frying pan and add the pork, stirring continually, whilst hot (the oil that is) for a few minutes.
Add the shredded cabbage and ginger and continue to stir until the cabbage just begins to soften.
Now add the sweet and sour sauce to make all the ingredients juicy; reduce the heat to moderate, and continue cooking until the sauce thickens and clears.
Add the beansprouts and diced spring onions, mixing thoroughly, just long enough to heat through.
When satisfied add to rice, or chips, or whatever.
Basic sweet and sour sauce
- 5 level tbsp soft brown sugar
- 5 tbsp cider vinegar
- 3 tbsp dark soy sauce
- 3 level tbsp cornflour
- 3 level tbsp tomato purée
- 1 x 500 ml can cider
Mix all the ingredients in a bowl and blend thoroughly. And it's ready.
This can be made in advance with spare left over; just stir well before use.
