FRIED PORK WITH DRIED CHILLI AND ONION

This issue of food magazine has several easy, quick stir fry dishes using few ingredients.  I have tried a few [previous posts] and find them to be tasty and good.  These dishes are suitable to serve with rice or porridge. 

Cooking it over high heat brings out the aroma and fragrance of the ingredients and seasoning sauce.  It is  very appetizing and tasty.

Recipe adapted from Yum Yum Magazine No. 78 with slight modifications

Ingredients

300 gm pork tenderloin [li chi rou] – sliced or cubed

1 yellow onion – peeled and cut into wedges

5 dried red chillies – cut into sections

1 stalk spring onions – cut sections

1 tbsp oil

Marinade

¼ tsp salt

1 tsp light soy sauce

Dash of pepper

2 tbsp water

1 tbsp cornstarch

Seasoning Sauce

2 tbsp oyster sauce

1 tbsp chilli sauce

1 tsp sugar

2 tbsp water

1. Mix pork with marinade and season for at least 30 minutes.
2. Heat  up oil in a non-stick wok, pan fry meat slices until 80% cooked.
3. Add in onion, dried chilli and stir fry until fragrant.
4. Add in seasoning and quickly stir fry until well mixed.
5. Lastly add in spring onions.  Toss well and dish up to serve.
   
   
   
   
   
   
   

I'm linking this post to  Cookbook Countdown Event #12 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray