Vegetable Stir Fry with Pork
- For the sauce
- 125 milliliters chicken stock
- 3 Tbsps light soy sauce
- 30 milliliters Rice wine
- ¼ tsp cornstarch
- For the garnish
- Thai basil (for garnish)
For the stir fry, cut pork into thin strips. Soak mushrooms in a bowl of warm water for 15 minutes and then drain well. Remove mushroom stems and cut into halves or quarters. Rinse scallions and cut into thin rings. Rinse chile pepper, cut in half lengthwise, remove seeds and ribs and finely chop. Peel garlic and finely chop. Peel carrot and cut into 5 cm (approximately 2 inches) thin strips. Cut baby corn in half crosswise. Rinse bell peppers, trim, cut in half, remove seeds and ribs and cut into approximately 1.5 cm (approximately 1/2 inch) large cubes. Remove ends from snow peas and cut in half at a slight angle. For the sauce, mix all sauce ingredients together in a bowl and set aside.
For the rice, rinse rice in a sieve under running water, then boil in a pot with almost twice the amount of lightly salted water, cover, reduce heat and let sit over very low heat for about 20 minutes.
Heat oil in a wok, fry pork in portions on all sides, remove from pan and lightly season with salt. Add scallions, ginger, chile peppers and garlic to the wok and fry briefly. Add baby corn and bell peppers and fry for 3-4 minutes. Add carrots and snow peas and fry for another 2 minutes. Add pork and mushrooms, mix, add sauce and simmer for another 2-3 minutes while stirring. Season again to taste and garnish with basil. Serve stir fry with rice.