Pork & Onion Stir-Fry with Rice
- Flow High Performance
- Apr 30
- 3 min read
INGREDIENTS
Pork + Marinade
500g / 1lb Pork Loin
1 tbsp Corn Flour (aka Corn Starch)
1 tsp White Sugar
1/2 tsp Cooking Salt (or 1/4tsp Table Salt)
1/2 tsp Bi-Carb Soda (aka Baking Soda)
1 tbsp Soy Sauce
1 tbsp Shaoxing Cooking Wine
1/2 metric cup Water
Onion
2 medium Brown Onions
2 Spring Onions (aka Green Onions, Scallions)
Aromatics
4 cloves Garlic
Sauce
1 tbsp Corn Flour (aka Corn Starch)
1/2 tbsp White Sugar
1 tsp Chicken Stock Powder
1/2 tsp White Pepper
2 tbsp Soy Sauce
2 tbsp Oyster Sauce
1 tbsp Shaoxing Cooking Wine
1 tsp Dark Soy Sauce
1/2 metric cup Water
Rice
2 metric cups Jasmine Rice
For Cooking
2 tbsp Cooking Oil (e.g. Vegetable, Canola, Sunflower etc.)
1 tsp Sesame Oil
METHODS
Step 1: Prepare the pork
Slice the pork into 2-3 pieces along in the direction of the muscle fibres
Slice each piece against the grain into thin strips. Add to a bowl
Add all marinade ingredients. Mix thoroughly until no liquid pools at the bottom of the bowl
Leave to marinate for a a minimum of 15 minutes (longer marinating times will result in more tender pork)
Step 2: Prepare the onions
Slice onions into thick strips lengthwise. Separate the layers and add to a bowl
Thinly slice the white parts of the spring onion on a sharp bias. Slice the green parts on a sharp bias too, but a little thicker than the whites. Add to a separate bowl
Step 3: Prepare the aromatics
Finely mince garlic and set aside in a bowl
Step 4: Prepare the sauce
Add all the sauce ingredients to a bowl. Stir to combine. Set aside
Step 5: Cook the stir-fry
Fill a carbon steel wok with water and bring to a boil over high heat
Blanch the marinated pork until white, stirring to separate the pieces (about 1 minute)
Remove the pork and place in a strainer for excess liquid to drain
Clean your wok and place over high heat until smoking hot
Add 1 tbsp cooking oil and swirl to coat the surface
Stir-fry the brown onions until visibly charred and slightly softened. Remove from wok and place back into the same bowl the raw onions were in
Place the wok over low heat
Add 1 tbsp cooking oil and swirl to coat the surface
Add the minced garlic. Cook until just starting to turn golden brown
Add the prepared sauce. Stir before adding to release any starch stuck on the bottom of the bowl. Cook until bubbling and thickened
Turn the heat off and add the cooked pork, cooked brown onions, spring onions & 1 tsp sesame oil
Mix to combine and coat with the sauce
Step 6: Cook the rice
Wash and drain 2 cups Jasmine rice 3-4x
Add to a small pot or rice cooker, along with enough water to cover the surface by 1-2cm / 0.4-0.8in
If using a rice cooker, switch to 'cook'
If using a pot, bring to a boil over high heat. Once boiling, cook over low heat with the lid on for 10 minutes. Turn the heat off and allow to rest for 10 minutes with the lid still on
Once cooked, fluff with a spatula to release excess steam. Cover with a lid until ready to serve
Step 7: Storage & serving
Evenly distribute the rice between 4 container on one side
Evenly distribute the stir fry between 4 containers on the other side
Allow to cool before storing in the fridge for up to 1 week
To serve, microwave to reheat and enjoy!
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 629
Protein - 34.2g
Carbohydrate - 92.5g
Fat - 13.5g
