Of all the vegetables that can go into Chinese stir fry dishes, the one I love the most is water chestnuts – they are so satisfyingly crunchy! I’ve combined water chestnuts with pork and hoi sin sauce to make this very tasty recipe. The key to a lot of Chinese style dishes is the preparation of the ingredients in advance, and making sure that your wok is smoking hot. This means no stress when stir frying the food – everything is ready to go, and can be cooked very quickly.
With Chinese New Year approaching (2016 is the Year of the Monkey) this dish is ideal to serve as part of a celebration dinner. I threw a Chinese New Year Banquet in 2012, for the Year of the Dragon, and loved preparing all of the dishes. Preparation, as I mentioned before, was definitely the key. Even though I cooked several dishes that night, I didn’t stress at all – and all because I diligently prepared all of the ingredients earlier on in the day. You can see all of my Chinese New Year recipes here.
- Vegetable or groundnut oil
- 200g pork loin, cut into thin strips
- 1 small can water chestnuts, drained and halved
- ½ red bell pepper, cut into thin strips
- ½ orange bell pepper, cut into thin strips
- 120g Hoi Sin Stir Fry Sauce
- 1 spring onion, green tips, finely sliced
- ½ red chilli pepper, finely sliced
- Heat a little oil in a hot wok and stir fry the pork for 3 minutes.
- Add the water chestnuts and bell peppers, and stir fry for 2 minutes.
- Stir in the sauce and cook for a few minutes until the meat is cooked through.
- Garnish with spring onion and chilli.