Stir-Fried Pork With Tomatoes And Courgettes
|Pork fillet||8 Ounce, thinly sliced (225 Grams)|
|Light soy sauce||15 Milliliter (1 Tablespoon)|
|Light brown sugar||1 Teaspoon|
|Chinese rice wine/Dry sherry||1 Teaspoon|
|Cornflour paste||2 Teaspoon|
|Firm tomatoes||4 Ounce, skinned (115 Grams)|
|Courgettes||6 Ounce (175 Grams)|
|Vegetable oil||60 Milliliter (4 Tablespoon)|
|Stock/Water||2 Cup (32 tbs) (Basic Type, If Necessary)|
1. Put the pork in a bowl with 5ml/1 tsp of the soy sauce, the sugar, rice wine or dry sherry and cornflour paste. Set aside to marinate. Cut the tomatoes and courgettes into wedges. Slice the spring onion.
2. Heat the oil in a preheated wok and stir-fry the pork for 1 minute, or until it colours. Remove with a slotted spoon, set aside and keep warm.
3. Add the vegetables to the wok and stir-fry for 2 minutes. Add the salt, if using, the pork and a little stock or water, if necessary, and stir-fry for 1 minute. Add the remaining soy sauce, mix well and serve.