Leftover Roast Pork with Garlic Sauce
Leftover Roast Pork and Mushrooms with Garlic Sauce, a quick and easy dinner recipe with a spicy kick. If you enjoy the classic Chinese takeway dish, you will definitely love this variation which makes the most of the leftover roast pork from your Sunday roast. A fantastic stir-fry recipe that can be served either with rice or noodles.
Servings: 4 people
Calories: 2969kcal
Ingredients
- 4 cups leftover roast pork, cubed (900 g)
- 3 tablespoon vegetable oil
- 2 spring onion
- 1 tablespoon ginger puree
- 4 cloves of garlic
- ¼ cup light soy sauce (65 ml)
- 2 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- ½ cup chicken stock / broth (125 ml)
- 1 cup closed-cup mushrooms
- 1 tablespoon chopped parsley
- 1 teaspoon chilli flakes
- 1 tablespoon cornflour ( corn starch)
Instructions
- Heat up the oil in a pan set over a high heat.
- .Chop the spring onions, peel and chop the garlic.
- Add the chopped spring onion, half of the garlic and ginger puree to the pan and stir fry them for 30 seconds to release their flavour.
- Add the mushrooms cut into quarter or half, and give everything a good stir.
- Leave the mushrooms to cook until all their liquid has been absorbed and they star to turn a golden brown colour.
- Add the cubed pork to the pan and stir fry it for 1-2 minutes.
- To make the stir fry sauce, combine the soy sauces, sesame oil, sugar, rice vinegar, the remaining garlic and chilli flakes.
- Add the sauce to the pan, and pour over the chicken stock.
- Leave it to cook for 2 minutes, then make a slurry from the cornflour and 2 tablepsoons of cold water.
- Pour the mixture over the rest of the ingredients, and stri it well for 1 minute for the sauce to thicken.
- Garnish it with chopped parsley and remove it from the heat.
Video
Notes
- Stir frying happens really quickly as it's done over a high heat, so it's helpful to have all the ingredients ready before you start cooking. Once the prep is done, the dish comes together in no time.
- You can adjust the level of spiciness and saltiness if you like a hotter / sharper taste, it's entirely up to one's taste buds. You can add red or green chillis to for a spicier touch too.
Nutrition
Calories: 2969kcal | Carbohydrates: 10g | Protein: 496g | Fat: 91g | Saturated Fat: 28g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 36g | Cholesterol: 1384mg | Sodium: 2500mg | Potassium: 8419mg | Fiber: 1g | Sugar: 5g | Vitamin A: 297IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 13mg