Wednesday, January 19, 2022


  • 500g thinly sliced pork
  • 1/2cup ginger wine (or sherry) and a dash of grated fresh ginger
  • 1 egg yolk
  • 2 tablespoons oil
  • 1 custard apple, peeled,seeded
  • small capsicum cut into thin strips
  • 3/4cup chicken stock2 tablespoons lemon juice2 teaspoons cornflour1 teaspoon ground ginger

Marinate pork, ginger wine and egg yolk in a glass dish for 15 minutes. Make a paste with cornflour,lemon juice, ground ginger then add stock.
Heat little oil in wok, stir-fry pork until brown, add capsicum for a few more minutes then add chopped custard apple and stock.
heat through until sauce thickens. Servce with rice.

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