Pork With Lychees
Marinated boneless pork is cooked with sweet lychees in this easy stir-fry dish.
- 1 pound lean boneless pork
- 1 1/2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 red bell pepper
- 2 carrots
- 2 green onions
- 1 teaspoon minced ginger
- 1 cup canned lychees
- 1/3 cup reserved lychee juice
- 2 tablespoons hoisin sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 4 tablespoons oil for stir-frying, or as needed
Cut the pork into small cubes. Add the marinade ingredients, adding the cornstarch last. Marinate the pork for 25 minutes.
Cut the red bell pepper in half, remove the seeds and cut into bite-sized pieces. Peel the carrot and cut into 1/2-inch pieces on the diagonal. Wash the green onion, and cut on the diagonal into 1/2-inch pieces. Mince the ginger.
In a small bowl, mix together the reserved lychee juice, hoisin sauce and rice wine or sherry. Set aside.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove the pork from the wok. Clean out the wok if necessary.
Add 2 tablespoons oil to the wok. When the oil is hot, add the minced ginger. Stir-fry the ginger until it is aromatic (about 30 seconds). Add the carrot. Stir-fry for 2 minutes, then add the red bell pepper. Stir-fry for another minute, then add the drained lychees.
Push the vegetables up to the sides of the wok. Add the sauce in the middle of the wok. Heat briefly, then add the pork back into the pan. Stir in the green onion. Mix everything together and serve hot.
Yield: 4 Servings