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Pork with plum sauce and choy sum

A recipe from the Good Food collection.


Pork with plum sauce and choy sum
Pork with plum sauce and choy sum
600 g choy sum, cut into 6 cm lengths
½ cup (125 ml) peanut oil
1 large onion, sliced
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
500 g pork loin, thinly sliced
2 tablespoons cornflour, seasoned with salt and pepper
¼ cup (60 ml) plum sauce
1½ tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons dry sherry or Chinese rice wine


1. Bring a large saucepan of lightly salted water to the boil, add the choy sum and cook for 2–3 minutes, or until the stems are crisp but still tender. Plunge into iced water to chill completely, then drain.

2. Heat a wok over high heat, add 1 tablespoon oil and swirl to coat. Add the onion, garlic and ginger and cook over medium heat for 3 minutes, or until softened. Remove from the wok.

3. Toss the pork in the seasoned cornflour to coat, shaking off any excess. Reheat the wok over high heat, add the remaining oil and swirl to coat. Add the pork in batches and cook for 3 minutes, or until golden on both sides. Remove.

4. Drain the oil from the wok and return the meat and any juices. Combine the plum sauce, soy sauce, sesame oil and sherry, and add to the wok. Cook over high heat for 2–3 minutes, then add the choy sum and return the onion mixture. Cook, stirring, for a further 2 minutes. Serve immediately with rice.

Main ingredient:
Lunch, Dinner

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