Singapore Pork and Onion Stir-Fry (Chinese)

40 mins

4 servings

4.0/5 (3 reviews)

A recipe from my mum, tweaked by me._x000D_ _x000D_ I love this marinade - you can use it for chicken, and bee hoon (rice vermicelli). _x000D_ _x000D_ For the bee hoon, just prepare the pork first, then add in chopped veggies (cabbage, carrots). After soaking your bee hoon in hot water for 10 minutes, throw the lot in and fry. Add more oyster sauce (till the noodles are a light brown) and you're good to go!_x000D_ _x000D_ ***If you find the marinade too salty, just decrease all the sauce amounts._x000D_ Proportions:_x000D_ [light soya sauce = oyster sauce] and_x000D_ [dark soya sauce = 2 x light soya sauce]

Ingredients

Instructions

Slice onions. Set aside.
Slice pork against the grain into thin, matchbox-sized pieces.
Place in large bowl. Marinate with sauces, sugar and sesame oil.
Mix well. Leave for 15-60 minutes to marinate.
Heat frying pan / wok with 2 tablespoons of oil.
Stir-fry onions on low fire, till soft and fragrant.
Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
Cook over medium heat.
Serve with rice.

Prep: 30 mins

Cook: 10 mins

Total: 40 mins

Pork

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Amount Per Serving
Calories 222.5
% Daily Value*
Total Fat 13.2g	20%
Cholesterol 63.0mg	21%
Total Carbohydrate 4.3g	2%
	Dietary Fiber 0.6g	2%
	Sugars 1.8g
Protein 20.5g

Amount Per Serving

Calories 222.5

% Daily Value*

Total Fat 13.2g

20%

Cholesterol 63.0mg

21%

Total Carbohydrate 4.3g

Dietary Fiber 0.6g

Sugars 1.8g

Protein 20.5g