If you love vegetables that still have a bit of crunch to them then this is the recipe for you.
As a stir fry this is quite quick to make, so good for a weeknight dinner. It does require a little marinading, but it is only 20 minutes. The ingredients list is quite long, but I bet you have most of it in the pantry already. And don’t let the amount of celery scare you – I am not a celery lover, but the sauce is so tasty that you don’t realise that you are eating celery.
The recipe comes from my vintage copy of ‘Best Recipes from the [Australian Women’s] Weekly’. I really am glad that I spent the $0.50 on that book from the charity shop!
Ingredients – serves 4:
- 1 garlic clove, crushed
- 3 teaspoons cornflour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon soy sauce
- 500g/1lb diced pork (diced fillet works well, or you could use stir-fry strips)
- 1 tbsp oil, for cooking
- 3 medium sticks celery, sliced
- 1 medium carrot, peeled and thinly sliced
- noodles or white rice, to serve
- 1 tbsp tomato sauce
- 1/2 teaspoon Worcestershire sauce
- 2 tbsp water
- 1 chicken stock cube (I used a chicken Oxo cube)
- 1 tbsp Hoi Sin sauce
- 3 teaspoons barbeque sauce
- Combine the garlic, cornflour, sugar, salt and soy sauce in a medium bowl, then add the pork and stir to coat.
- Leave the meat to marinade for at least 20 minutes.
- Heat the oil in a wok or large frying pan then cook the pork over a high heat until golden brown.
- Add the celery and carrot to the pan, stir and cook for 2 minutes. Then remove the pork, celery and carrot to a plate.
- Mix the sauce ingredients in a small bowl and then add to the pan.
- Bring the sauce to the boil over a medium/high heat and stir until it thickens (about 1 minute).
- Add the pork, celery and carrot to the pan. Stir to coat in the sauce then cook over a medium heat for 3 minutes.
- Serve with noodles or white rice.