- Difficulty
- medium
- Serving
- 4
- Time
- 30 mins
A quick and flavourful stir-fry that combines the tender texture of pork slices with the crisp, crunchy bite of water chestnuts. Cooked in a smoky wok, this dish highlights the unique sweetness of the water chestnuts, balanced with the savoury flavours of chilli, garlic, and spring onions. It’s a satisfying, light meal that’s easy to prepare and packed with taste!
Ingredients:
- 300g pork loin, thinly sliced
- 200g water chestnuts, peeled and sliced
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, julienned
- 2–3 dried red chillies, whole
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (optional, for colour)
- 1/2 teaspoon sugar
- 1/4 cup chicken or vegetable stock
-
Spring onions, chopped (for garnish)
Instructions
- Prepare the ingredients: Thinly slice the pork loin and water chestnuts. Prepare the garlic, ginger, dried red chillies, and spring onions.
- Heat the wok: Heat the cooking oil in a wok over medium-high heat. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Add pork slices: Add the pork slices to the wok and stir-fry for 2–3 minutes until the meat is just cooked through and no longer pink.
- Add water chestnuts and chillies: Toss in the water chestnuts and dried red chillies. Stir-fry for another 2 minutes until the water chestnuts are tender but still crisp.
- Make the sauce: In a small bowl, mix soy sauce, oyster sauce, dark soy sauce (if using), sugar, and stock. Add the mixture to the wok and stir to combine, cooking for 1–2 minutes until the sauce thickens.
-
Serve: Garnish with chopped spring onions and serve hot with steamed rice.
Tips:
- Water chestnuts add a unique sweetness and crisp texture that pairs wonderfully with the savoury flavours of this dish.
- Wok cooking ensures quick and even cooking, making this dish perfect for a fast, flavourful meal.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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