Try Neil Perry's recipe for flavoursome diced pork loin and stir-fried vegetables with peanuts, bamboo shoots and bean curd.


  • 0.5 cup Diced pork loin

  • 0.25 cup shao xing cooking wine

  • vegetable oil

  • 0.25 cup carrot diced

  • 0.25 cup Raw, shelled Peanut

  • 0.25 cup Diced Bamboo Shoots

  • 0.5 cup pressed bean and curd Cake .

  • 0.25 cup Broad bean

  • 0.25 cup Cucumber diced

  • 1 tablespoon sweet Bean Paste .

  • 1 teaspoon Hot Bean Paste .

  • 0.5 tablespoon caster sugar

  • 1 tablespoon light soy sauce

  • 1 tablespoon light soy sauce


  • 1.

    Marinate the pork in a quarter of a cup of shaoxing wine for one hour.

  • 2.


  • 3.

    Heat a little vegetable oil in a large wok.

  • 4.

    Add the pork tenderloin and stir-fry a couple of minutes.

  • 5.

    Add the carrot, peanuts, bamboo, bean curd cake, broad beans and cucumber.

  • 6.

    Stir-fry for two minutes.

  • 7.

    Transfer the pork and vegetable to a service plate, return the wok to the heat and add the shaoxing, sweet bean paste, hot bean paste, sugar and soy.

  • 8.

    Turn the wok to high to bring the sauce to the boil, then pour over the pork and vegetables.


Serve with steamed jasmine rice or noodles.

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