Pork and Vegetable Stirfry

Pork and Vegetable Stirfry
Pork and Vegetable Stirfry. This stir fry dish is more popular with the use of beef. However using pork is equally as good. Since this is a quick to cook dish it is best to use lomo or pork loin as they cook fast. Cooking is basically the same with all of my other stirfried dishes. I would suggest using high heat and using a wok in cooking the dish for best results. Of course a prying pan can be used if there is no wok at the kitchen. Stirfry cooking also requires the use of more oil. This will make it easier to cook the meat which is marinated in cornstarch and the vegetables. The extra oil also makes an oily thick sauce which adds glaze to the dish instead a runny sauce.


1 pc. pork loin, about
1/2 kilo, sliced thinly
1 small size broccoli, cut into serving pieces, stem thinly sliced
1 small size cauliflower, cut into serving pieces
1 medium size carrot, sliced
100 grams sitsaro, trimmed
1 large size bell pepper, julienne
1 large onion, coarsely chopped
1/2 head garlic, chopped
1 thumb size ginger, cut into thin strips
3 tbsp. oyster sauce
2 tbsp. soy sauce
2 tbsp. cornstarch
salt and pepper
cooking oil

Cooking procedure:

Pork and Vegetable Stirfry - Cooking Procedure

Marinate pork loin in soy sauce, cornstarch, a dash of salt and pepper for 5-10 minutes, keep aside. In a wok, sauté garlic, ginger and onion. Add in the broccoli stems, sitsaro and carrot, stir cook for 1-2 minutes then add in the cauliflower, broccoli floret and bell pepper, stir cook for another 2-3 minutes at moderate to high heat or until just cook, remove from wok and keep aside. In same wok, heat more cooking oil and stir fry pork loin in batches for 3-5 minutes or until color changes to golden brown and start to sizzle remove from wok and keep aside. Now add 1/4 cup of water to the wok let it boil and simmer for a minute, add the oyster sauce, stir cooked pork and vegetables, stir cook for a minute or two. Correct seasoning if required. Serve hot. 


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