Stir-fry dish of pork with Indonesian soy sauce - Bresc BV
Ingredients For the stir-fry dish - 500 g pork from the pig’s back - 250 g mushrooms - 1 spring onion - 1 head pak choi For the Indonesian soy sauce - 100 g
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Ingredients
- 500 g pork from the pig’s back
- 250 g mushrooms
- 1 spring onion
- 1 head pak choi
- 100 g Bresc Shallot, chopped
- 12 g Bresc Garlic chopped
- oil for gentle frying
- 4 g Bresc WOKchilli
- 1 1/2 dessertspoons Bresc Ginger Puree
- 2 1/2 dl Indonesian sauce, medja flavour
- 1/2 dl ginger syrup
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