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Peking Style Pork |
Serves 4
· 340g (12oz) pork fillet, cut into 1cm (½inch) cubes · 100g (4oz) button mushrooms · 1 red pepper, cored, seeded and cut in squares · ¼ cucumber, cubed
for the sauce
Blend together..... · 1 teaspoon hot chili sauce · 1 tablespoon Hoi-Sin sauce · 1 tablespoon tomato purée · 1 tablespoon soy sauce · 1 tablespoon dry sherry ( or wine )
Dry-fry the pork until browned all over. Remove pork from pan. Add the red pepper and dry-fry for 1½ minutes. Add the mushrooms and cucumber and dry-fry for a further 1½ minutes. Return the pork to the pan and add the sauce, stir-fry for 1½ minute. Serve immediately. |
