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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.”

Ingredients Nutrition


  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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