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1/2 cup teriyaki sauce, or 1/4 cup oyster sauce
1 tbsp dark sesame oil
1 tsp hot chili-garlic sauce
1 tbsp cornstarch
1 tbsp cold water
1 egg white
4 to 6 boneless, fast-fry pork chops, or boneless pork cutlets, about 500 g
125 g snow peas, about 1 1/2 cups
1 red bell pepper
1 green bell pepper
1 onion
1 large carrot
2 tsp vegetable oil
3 green onions, optional
2 tsp finely grated fresh ginger, or 2 tsp bottled minced ginger
3 garlic cloves, minced, or 2 tsp bottled chopped garlic
In a small bowl, stir teriyaki with sesame oil and chili-garlic sauce. In a medium-size bowl, dissolve cornstarch in cold water. Then whisk in egg white. Trim any excess fat from pork, then thinly slice into bite-size strips. Add to egg white mixture and stir until coated. Trim snow peas. Core and seed peppers, then slice into thin strips. Cut onion in half lengthwise, then thinly slice halves. Cut carrot in half lengthwise. Thinly slice halves diagonally.
Heat oil in a large frying pan, preferably non-stick, or wok set over medium-high heat. Stir pork to scrape up and mix in cornstarch from bottom of bowl. Add to pan and stir-fry until pork is pale golden, 4 to 5 minutes. Meanwhile, chop green onions, if using. Add ginger, garlic, peppers, sliced onion and carrot. Continue to stir-fry until vegetables are almost tender-crisp, 2 to 3 more minutes. Add snow peas. Stir 1 minute. Pour in teriyaki mixture. Stir until sauce is reduced to a glaze, 1 minute. Sprinkle with green onions, if using, and serve over udon or rice noodles or rice.
Calories 271, Protein 30.7g, Carbohydrates 19.3g, Fat 7.8g, Fibre 3.1g, Sodium 1563mg.
The time-consuming part of making a stir-fry is the slicing. When it comes to cooking, you can speed up the process by using a package of sliced fresh vegetables and bottled garlic and ginger. Tender strips of pork and crisp colourful peppers flash-fried in a gingery sauce couldn't be easier or more satisfying.