CHINESE SPRING CELERY AND PORK

Chinese Spring Celery and Pork image

Provided by tomoko matsunaga

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 12

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100 g pork loin, julienned
1 tablespoon shao sing wine or 1 tablespoon sherry wine, mixed with
1 tablespoon cornflour
1 pinch salt
1 tablespoon peanut oil or 1 tablespoon vegetable oil
3 -4 thin slices ginger
1 tablespoon soy sauce
1/4 teaspoon five-spice powder
1 sheet bean curd, julienned (available at Asian grocers)
1 bunch Chinese celery or 4 stalks celery, 2.5 cm slices
1/2 tablespoon white sugar
1/2 red capsicum, julienned for garnish

Steps:

Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.
Heat a wok and fry the ginger in oil until golden brown.
Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.
Remove and set aside.
In the same wok, stir-fry the celey with the sugar.
Briefly add pork mixture to warm through.
Serve immediately, garnished with the capsicum.

Nutrition Facts : Calories 211.3, Fat 14, SaturatedFat 3.6, Cholesterol 30, Sodium 603, Carbohydrate 8.5, Fiber 1, Sugar 4.6, Protein 11.4