Pork and Celery Stir Fry

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

Sauce:

• 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

Method:

• 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.
• Enjoy!

 

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