Chinese Pork with Celery & Rice

Tender pork stir-fried with crisp celery, carrot, ginger and garlic in a light Chinese-style sauce, served with rice.

🔎 Equipment

Wok or frying pan, saucepan, bowls, knife

🥘 Ingredients

• Pork chop - 100 g
• Celery - 50 g
• Onion - ½
• Carrot - ½
• Fresh ginger - 1 cm
• Garlic - 1 clove
• Vegetable oil - ½ tbsp
• Brown rice, raw - 60 g
• Cornflour - ½ tsp
• Water - 2½ tbsp
• White wine - ¼ tsp
• Oyster sauce - ½ tsp
• Sesame oil - ¼ tsp
• Sugar - ⅛ tsp
• White pepper - Pinch

👨‍🍳 Method

1. If using pork chop, slice it into strips about 5cm long and 0.5cm wide. Put the pork or mince into a bowl and mix thoroughly with the marinade ingredients. Cover and refrigerate for at least 1 hour.
2. Slice the celery and carrot into thin matchsticks. Prepare the cornflour slurry by mixing the cornflour with the specified water. Cook the rice according to the packet instructions.
3. Heat a non-stick wok over high heat and add the oil. Add the marinated pork and keep it moving. When the pork is slightly browned, add the onion, ginger and garlic and continue cooking until fragrant. Add the sauce ingredients and stir.
4. Stir the cornflour slurry again, pour it into the wok while stirring continuously and bring the sauce to the boil. Add the celery and carrot and cook for 3–4 minutes, until the vegetables are cooked and everything is coated in the sauce.
5. Serve the pork and vegetables over the cooked rice.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Chinese Pork with Celery and Rice ↗

View the original recipe on the source website