Pork Stir Fry

Pork Stir Fry


Pork 300 g
50 ml of soy sauce
champignons 5-6 pcs.
carrots 2 pcs.
pepper 1 pc.
onion 1 clove
2-3 tablespoons vegetable oil
starch 1/2 tsp
lemon juice

Viva Labs The Finest Organic Extra Virgin Coconut Oil, 16 Ounce

1 Prepare the sauce. To do this, mix the soy sauce with a teaspoon of rice vinegar, for which lack can use lemon juice. The resulting mixture was stir half teaspoon potato starch. Cut the pork into cubes, vegetables the same size pieces.
2 Fry the meat on the hot oil. To the meat did not let the juice, it is necessary to put the pan in small portions and fry until a golden crust. Cutting thin cubes allows the meat in such a short period of stay in the pan at high heat, fry thoroughly and do not be eaten raw.
3 After all the meat is ready, it is the turn of vegetables, they also fry portions and shift in capacity to pork. It is advisable not to overcook the vegetables, they should be crunchy and juicy. Unlike our traditional cuisine, Chinese cuisine does not involve long stewing and frying, and the willingness of food is achieved by high temperatures, fine cutting and special sauce composition.
4 In the last serving of vegetables during frying add the crushed garlic and chopped herbs, quickly pour all the previously cooked vegetables with the meat, pour soy sauce and mix well. Pork «stir frying» in soy pouring pass on ceramic dish and serve hot to the table. Ideally, this dish is served on a cast iron frying pan under the lid, and placed in front of the consumer on a wooden plank. After opening the cover meat temperature of 50-60 degrees.

Pork Stir Fry
Pork Stir Fry

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