Stir-Fried Pork with Walnuts

Name: Stir-Fried Pork with Walnuts
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 dessertspoon Rich Chicken Stock; ¼ teaspoon cornflour mixed with ½ teaspoon water; ¼ teaspoon cornflour mixed with ½ teaspoon water; 1 scant teaspoon sesame oil; 2 oz (56 g) walnuts; 4 fl oz (110 ml) groundnut (peanut) oil; 1 dessertspoon light soy sauce; 1 pound (450 g) pork fillet or lean boneless pork chops; 1 dessertspoon cornflour; 1 pound (450 g) pork fillet or lean boneless pork chops; 1½ teaspoons rice wine or dry sherry; ¼ teaspoon salt; 1½ teaspoons light soy sauce; 1½ teaspoons rice wine or dry sherry

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

For today’s hustling, bustling people, this is classic convenience food, which is not a contradiction in terms when made by Hong Kong chefs. The walnuts add rich flavour and crunchiness to the savoury seasoned pork. Quick and easy, as well as nutritiously sustaining, it reflects the best of both the old and the new cooking styles.

Ingredients

1 pound (450 g) pork fillet or lean boneless pork chops

Asia
Hong Kong (China)
China
Main course

Method

Cut the pork into 1½-inch (1-cm) dice. Place it in a medium-sized bowl with the marinade ingredients, and refrigerate for 20 minutes.

Blanch the walnuts in a small pan of boiling water for 5 minutes. Drain and dry with paper towels.

Heat a wok or large deep pan until it is hot and add the oil. Fry the walnuts for 2 minutes and drain off all but 1 tablespoon oil. Reheat and stir-