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“Years ago, I took several Chinese cooking classes. This was one of the recipes I got from the class and it was a family favorite. You can choose a light batter or a heavier batter. I prefer the light batter on shrimp, but the heavier batter on the pork. You can also add/subtract any veggies that you would like.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinate pork in sherry and salt for 15 to 30 minutes.
  2. Remove pork from the marinade.
  3. If using coating #1:
  4. dip the pork in the egg, then the flour.
  5. If using coating #2:
  6. dip the pork into the batter.
  7. Deep-fry until golden brown; drain.
  8. Heat 1 tablespoon oil in wok.
  9. Brown garlic.
  10. Add vegetables and stir-fry 2-3 minutes (depending upon which vegetables you chose).
  11. Add honey (or sugar), vinegar, stock and soy sauce.
  12. Bring to a boil.
  13. Combine cornstarch with water; add to sauce, stirring until thickened.
  14. Add pork and cook just enough to heat through.
  15. Serves 2 as a main course, or up to 6 as a side dish.

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