You may also like
Categories:
cornstarch egg pork loin steak Spanish onion broccoli green beans red pepper honey plum sauce rice sesame seeds
Viewed: 25 - Published at: 4 years agoIngredients
- 1/3 cup cornstarch, plus 2 tsp extra mixed with 1 tbsp water until smooth
- 1 None large egg, lightly beaten
- 1 1/2 lb pork loin steak, cut into 1/2 inch-thick slices
- 1 None large Spanish onion, halved, cut into thin wedges
- 10.5 oz broccoli, cut into small florets
- 3.5 oz green beans, topped, halved diagonally
- 1 None small red pepper, cut into 3/4 inch pieces
- 1/2 cup honey
- 2 tbsp plum sauce
- None None cooked white long-grain rice, to serve
- 1 tbsp sesame seeds, toasted
Method
- Fill a large saucepan with oil, 2 inches deep, and heat to 350°F.
- Combine 1/3 cup cornstarch and 1/4 tsp salt in a large bowl. Add egg and 1/2 cup iced water and whisk until smooth.
- Working in batches, dip steaks, 1 at a time, into batter then deep-fry for 3 mins, or until light golden brown. Using a slotted spoon, transfer pork to paper towels.
- Meanwhile, heat remaining 2 tbsp oil in a large frying pan over medium heat. Cook onion for 3 mins. Add broccoli, green beans and pepper. Cook for 3 mins, or until tender. Add honey and plum sauce. Cook for 1 min, or until hot. Stir in cornstarch slurry and cook for 1 min, or until mixture thickens slightly. Remove from heat.
- Spoon rice into bowls. Add pork to vegetables in pan and toss briefly to combine. Spoon pork mixture over rice and sprinkle with sesame seeds. Serve immediately.
