Black Pepper Pork Stir Fry - Brendan Pang

Name: Black Pepper Pork Stir Fry - Brendan Pang
Ingredients: 400g Linley Valley Pork Scotch Fillet, cut into strips; 1 tbsp water; 2 tsp cornstarch; 1 tbsp vegetable oil; 1/2 tbsp Shaoxing wine; 1/2 tbsp light soy sauce; 1/2 tbsp oyster sauce; Vegetable oil, to cook; 20g julienned ginger; 3 cloves garlic, thinly sliced; 1 small bunch kailan (Chinese Broccoli), cut into 5cm pieces, stems and leaves separated; 3 spring onions, cut into 5cm pieces, white and green parts separated; 1 tbsp Shaoxing wine; 1 tsp dark soy sauce; 1 tsp sugar; 1/2 tbsp cracked black pepper

linleyvalleypork.com.au

Black Pepper Pork Stir Fry using Linley Valley Pork Scotch Fillet. It’s easy to whip up and seriously satisfying - the pork stays so juicy and tender, and the punchy black pepper sauce ties it all...

View full recipe on linleyvalleypork.com.au

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Ingredients

400g Linley Valley Pork Scotch Fillet, cut into strips
1 tbsp water
2 tsp cornstarch
1 tbsp vegetable oil
1/2 tbsp Shaoxing wine
1/2 tbsp light soy sauce
1/2 tbsp oyster sauce
Vegetable oil, to cook
20g julienned ginger
3 cloves garlic, thinly sliced
1 small bunch kailan (Chinese Broccoli), cut into 5cm pieces, stems and leaves separated
3 spring onions, cut into 5cm pieces, white and green parts separated
1 tbsp Shaoxing wine
1 tsp dark soy sauce
1 tsp sugar
1/2 tbsp cracked black pepper