Shanghai Stir Fry Pork with Tofu

Serves: 4

Cooking Time: 20 minutes


Quantity Ingredient
500 g Mt Mercer Pork Stir Fry Strips, wide cut
4 tblsp Firm Tofu, cubed
4 tblsp Vegetable oil
¼ tsp Garlic, finely chopped
¼ tsp Spring onions, diagonally sliced
½ cup Baby bok choy, quartered and washed
1 x 400 g Broccollini, halved and sliced
½ cup Oyster sauce
1 tblsp Kecap manis
3 tblsp Rice wine or Chicken stock
1 tsp Fried shallots to garnish

Method: Stove Top

  1. Heat half the oil in a wok on a high heat and brown the pork strips in small batches. Remove and set aside. Add the tofu to the oil and brown well. Remove and set aside.

  2. Heat the remaining oil in the wok and stir fry the vegetables for 3 – 4 minutes until vibrant. Make a well in the centre and add the combined sauces and rice wine. Toss well.

  3. Add the pork and tofu. Toss through to heat.

  4. Serve with steamed rice and garnished with fried shallots.
Notes: tofu may be replaced with oyster mushrooms for a delicious difference.