Are you planning to stir-fry pork and you’re not too sure which marinade to add? Does the marinade sauce run out of the pork and you’re not sure what to to do? This article gives you two different pork marinade recipes.
Both recipes go nicely with ¾-1lb of pork tenderloin or pork chops that been cut into cubes or strips. After stir-frying, you can finish the dish off with ¼ - ½ teaspoons of sesame oil but this is entirely up to you.
Different kinds of vegetables can be used to accompany stir-fry pork. You can use snow peas, baby corn, sliced carrot, bok choy, eggplant, mung bean sprouts, asparagus, peas, green beans etc.
If you add a decent amount of vegetables in your stir-fry pork, then you can season the stir-fried pork with a little bit of salt to taste. Sometimes the vegetables can taste a little bit plan if you don’t season with salt. You can also add a little bit of water when you stir-fry the pork if you think it’s a bit dry.
- Recipe 1 Ingredients
- 2 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 teaspoon rice wine or Shaoxing rice wine
- 1 tablespoon demerara sugar
- ¼ teaspoon ground black pepper or white pepper
- ½ teaspoon potato starch or stir-fried
- Optional: 1 clove garlic, mince it
- Prep time: 5 minutes
- Recipe 2 Ingredients
- ½ teaspoon granulated or soft brown sugar
- 1 ½ tablespoons (4 ½ teaspoons) light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- ½ scallion (green onion, spring onion) washed, drained and cut into 1-inch lengths
- 1 teaspoon cornstarch
Recipe 1 Procedures
Cut the pork into strips or 1 to 1 ½ inch cubes.
Add the marinade ingredients but add the cornstarch last.
Give it a good mix then marinade the pork cubes or strips for 15 to 30 minutes before stir-frying.
Recipe 2 Procedures
Cut the pork into 1 to ½ inch cubes.
Add the marinade ingredients, adding the cornstarch last.
Marinade the pork cubes for 15 minutes before stir-frying.