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Pork- ½ Pound (cut into cubes)
Vegetables – 1 can or 1/2 packet frozen mixed veggies like broccoli, peas, carrot, beans etc.
1 pod garlic- slice thin
2-3 Green chillies ( best with small, extra spicy thai variety)
1 tsp ginger (minced or use ginger paste)
Cooking oil – 3 tbsp
For the pork marinade:
2 tbsp all purpose flour
1 tbsp soy sauce
1 tbsp Wochestershier sauce (optional)
For the sweet sauce:

¼ cup ketchup
¼ chicken stock
2 tbsp rice wine vinegar
2 tbsp sugar
1 tsp pepper
1 tsp corn starch

Mix ingredients for marinade in a bowl. Add the pork and rub until fully covered. Keep in the fridge for 20 mins or overnight to marinate.
Put the cooking oil in a wok. Fry the marinated pork well until browned on all sides and the flesh is flaky and not pink. Take out and drain the excess oil. Keep the wok aside but do not wash away the glorious pork juices, we’ll use this in a bit.

Take all the ingredients for sauce in a bowl and mix well till the sugar dissolves and everything is well combined. Keep aside.
Take the wok you used to fry the pork . Add 1 tbsp of oil.

Fry the garlic, and ginger well. Now add green chillies and fry on low for a few mins until cooked.

Add vegetables and stir fry for 2 minutes

Make some space like a well in the center of the vegetables and add in the sauce. Stir till bubbles appear as the sauce boils.

Add the fried pork and mix well. Stir till all vegetables and pork is well coated with the sauce. If the sauce is a little thin and you want to thicken it, mix the corn flour with about 3-4 tbsp s of water and pour it into the sauce.

Mix and let it simmer until it has thickened.
Serve hot with plain or fried rice.

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