Pork and celery

I think the key to a good stir fry is to actually not use too many ingredients. This recipe keeps it simple and gets the best out of each component for an easy dinner.

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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10-Minute Dinners

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 300 g pork belly, skin and bones removed
• 2 tbsp vegetable oil
• 2 thick slices ginger, bruised
• ½ small brown onion, thinly sliced
• 2 garlic cloves, chopped
• 6 celery stalks, thinly sliced on an angle
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 60 ml (¼ cup) chicken stock or water
• 1 tsp cornflour mixed with 60 ml (¼ cup) water

Marinade

• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• ½ tsp cornflour
• pinch white pepper

Instructions

1. Slice the pork into long thin strips around 1-cm thick, then cut into 3-cm pieces. Combine the pork in a bowl with the marinade ingredients.
2. Heat a wok over high heat until very hot, then add the oil. Add the pork to the wok and spread it into a single layer. Let it sit in the wok without stirring for around 2 minutes or until one side of the pork is browned, then toss the wok and cook for another 1-2 minutes or until the pork is just barely cooked through. Remove the pork from the wok and set aside
3. Return the wok to the heat and add a little extra oil if necessary. Add the ginger, then the onion and garlic and toss for about 1 minute or until fragrant. Add the celery and toss for another 2 minutes or until the celery is just cooked. Return the pork to the wok with any resting juices, then add the oyster sauce, Shaoxing wine and stock or water. Toss to combine, then add a little of the cornflour mixture, tossing until dish thickens. Add a little more of the cornflour mixture if the sauce looks too thin. It should be thick enough to coat the meat and vegetables in the wok. Transfer to a plate and serve.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

10-Minute Dinners

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G