Garlic is one of the most adaptable ingredients in the home cook’s kitchen. This recipe calls for two cloves of garlic, but if you have some ‘garlicky’ guests you can add another two, but remember you also increase the spiciness of the dish. The real secret is in the preparation, and allowing yourself enough time for the pork to stay in the marinade for a couple of hours before stir-frying.
|Pork loin, cut into bite-sized strips||500 gm|
|Garlic minced||2 cloves|
|Soy sauce||60 ml|
|Vegetable oil||2 tbspns|
|Green onions chopped||4 tbspns|
Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and pepper. Stir pork pieces into marinade and mix to coat. Place in Ziploc bag and refrigerate at least two hours, turning over once or twice.
In the wok, heat remaining oil. Using slotted spoon, transfer pork to wok and stir-fry for about three minutes. Add marinade that was left; continue to cook and stir for about 30 seconds until thickened. Place on serving dish. Garnish with green onion. Serve with snow peas, if desired.