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Main course · Chinese

Shanghai-Style Stir-Fried Pork and Celery with Soy

20 min Serves 4 ~243 kcal/serving ~£5.20 (£1.30/serving) Contains-nutsDairy-freeKid-friendly

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Ingredients

  • 400 g pork loin steaks, thinly sliced
  • 4 celery stalks, sliced
  • 2 garlic cloves
  • 2 tbsp light soy sauce
  • 1 tbsp chinese rice wine
  • 1 tsp cornflour
  • 2 tbsp groundnut oil

Nutrition (per serving)

Calories
243 kcal
Protein
22.1 g
Carbohydrate
2.2 g
of which sugars
0.9 g
Fat
15.9 g
of which saturates
4.3 g
Fibre
0.7 g
Salt
1.52 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toss the pork with the cornflour and chinese rice wine and leave to marinate for 10 minutes.

  2. 2

    Heat the groundnut oil in a wok until hot and stir-fry the pork for 3 minutes, until browned and cooked through with no pink remaining, then lift out.

  3. 3

    Add the garlic to the wok and fry for 30 seconds, then add the celery and stir-fry for 3 minutes, until just tender but still with some crunch.

  4. 4

    Return the pork to the wok with the light soy sauce.

  5. 5

    Toss everything together for 1 minute until well combined.

  6. 6

    Serve with steamed rice.

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