Asian Pork Stir-fry
- ⅛ cup vegetable oil
- 1.333 cups lean Pork (cut into strips)
- 1 clove garlic cloves (finely chopped)
- 1 red chili pepper (de-seeded and finely chopped)
- 2 Tbsps light brown sugar
- 1 Tbsp light soy sauce
- 2 Tbsps Rice wine vinegar
- 1 Tbsp tomato puree
- ½ cup water
- ¾ cup carrots (sliced)
- 1 Tbsp butter
- 1 Tbsp superfine caster sugar
- parsley (to garnish)
Heat the oil in a large wok over a medium-hot flame and quickly stir-fry the sliced pork until browned. Remove from the pan and drain.
Add a little more oil and quickly stir-fry the garlic and chilli. Add the sugar, soy sauce, rice wine vinegar, tomato puree and water and bring to a simmer, stirring well to combine everything. Return the pork to the wok and keep warm.
Bring a separate pan of water to the boil and cook the sliced carrots until tender. Drain well and melt the butter in another pan over a medium flame. Add the drained carrots and the sugar. Keep the carrots moving and make sure that all the sugar dissolves. Cook for 5 mins until the carrots have browned lightly and started to caramelize.
To serve, sit the carrots and sweet and sour pork on top of bowls of cooked rice. Garnish with a sprig of parsley.