Ingredients for Singapore Pork And Onion Stir Fry Chinese
- Boneless Pork Loin
- Onion
- 2 tbsp light soy sauce
- 4 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- Cornstarch
- Ground Black Pepper
- 1 tbsp sesame oil
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How to Make Singapore Pork And Onion Stir Fry Chinese
- Slice 1 large onion into thin wedges.
- Set aside.
- Slice 1 lb pork tenderloin against the grain into thin, matchbox-sized pieces.
- Place the sliced pork in a large bowl.
- Add the marinade: 2 tbsp light soy sauce, 2 tbsp oyster sauce, 4 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp sesame oil.
- Mix well to coat the pork completely.
- Marinate for at least 15 minutes, or up to 60 minutes in the refrigerator for maximum flavour.
- Heat a wok or large frying pan over medium-high heat with 2 tablespoons of oil.
- Add the sliced onions and stir-fry until softened and fragrant (about 3-5 minutes).
- Add the marinated pork to the pan.
- Stir-fry for 5-7 minutes, until the pork is browned and cooked through.
- Stir 2 tablespoons of water into the remaining marinade in the bowl and pour it into the pan.
- Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Serve hot with steamed rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
7g
Fat
22g
Carbs
1g
