Chinese pork thread recipe. Delicious and spicy dish: recipes for cooking pork with vegetables in Chinese

Step 1. Take the pork neck.

We take the pork neck, rinse it under cold water and dry it with a clean towel. The meat should be cut across the grain into 1.5 cm slices. If you are not sure that the meat is soft enough, you can beat it with a special kitchen hammer, after putting a cling film on top, or a packing bag. If there is no hammer, then you can beat it off with the flat side of the knife. But for a fresh neck, this is not required. _____________________________________________________________________________

Step 2. Cut the pork into sticks.

Each piece must be cut into cubes, the thickness of which should be 1.5 cm. Prepare the marinade sauce. To do this, mix the ingredients: soy sauce, starch, ginger, a little sugar. If you have sweet soy sauce, then granulated sugar is not necessary. _____________________________________________________________________________

Step 3. Fry the vegetables.

Wash the sweet pepper, remove the core from it and cut into long sticks. Pour a little sunflower oil into a hot frying pan, put peppers and mini carrots. Instead of mini carrots, you can use regular carrots. Wash and cut into strips about 3-4cm long. Fry the vegetables over high heat, stirring occasionally for no more than 3-5 minutes. _____________________________________________________________________________

Step 4. Add pineapple.

Add canned pineapple pieces to the prepared vegetables. Mix everything and remove from fire. _____________________________________________________________________________

Step 5. Fry the meat.

Pork, like vegetables, fry over high heat with the sauce for 10 minutes, until golden brown. _____________________________________________________________________________

Step 6. Mix all the ingredients.

After the pork is cooked, previously cooked vegetables are added to it. Mix everything thoroughly and heat a little. That's it, our dish is ready! It is impossible to say 100% that this is a Chinese dish. But a touch of Chinese tradition is present here - all the ingredients are cooked over high heat and in a short time. I advise everyone to try this wonderful dish, this is an unusual combination of meat and pineapples. Bon appetit! _____________________________________________________________________________

It is best to use a WOK instead of a frying pan (a large frying pan with convex walls and a bottom). Then the taste of the dish will be more intense.

Please note that we do not add salt and other spices.

Pork in Chinese, perfect for those who follow their figure.

Chinese cuisine is popular among residents of many countries. Dishes are distinguished by a combination of different tastes, often sweet, sour, salty and spicy notes are combined in one plate. All this allows you to get the original result.

By changing the composition of the ingredients, you can get completely different versions of one dish.

Recipe for Chinese pork with vegetables

This dish is quick and easy to prepare. The recipe is attractive in that you can change the set of products, for example, experimenting with spices. Ingredients calculated for 3 servings.

Ingredients:

• 450 g pork;
• carrot;
• bulb;
• half green and red sweet pepper;
• eggplant;
• 3 cloves of garlic;
• 2.5 st. spoons of soy sauce;
• 1 st. a spoonful of granulated sugar and starch;
• 0.5-1 st. water;
• 0.5 st. spoons of paprika;
• sesame;
• green onion.

Cooking method:

Recipe for Chinese noodles with pork and vegetables

Consider a variant of a dish that immediately uses noodles, which means that you do not need to serve any additional side dish. An original dish deserves to be on your table.

Ingredients:

• Half a pack of wheat udon noodles;
• 200 g lean pork;
• carrot;
• Bell pepper;
• 100 ml of water;
• 50 ml soy sauce;
• 2 teaspoons of potato starch;
• a little bit of cheese;
• vegetable oil.

Cooking method:

1. Wash the meat and cut into cubes.
2. Boil the noodles, turn over in a colander and rinse under running water.
3. The noodles should not be overcooked, so follow the directions on the package. Wash the vegetables, peel and cut into thin strips.
4. Heat the oil in a frying pan and fry the meat until cooked, and then put the vegetables and continue cooking over medium heat.
5. At this time, make a sauce for which combine soy sauce and starch. Mix everything well and leave for 5 minutes.
6. After the time has elapsed, add the mixture to the pan and when it starts to boil, put the prepared noodles.
7. Mix everything well and cook over medium heat for a couple of minutes.
8. Serve with grated cheese.

Chinese style pork recipe in a pan with vegetables and pineapple

We offer to prepare an original dish, which, thanks to the use of pineapples, becomes slightly sweet. The variety of taste notes will appeal to even the most demanding gourmets.

Ingredients:

• 0.5 kg lean pork;
• 2 sweet peppers of different colors;
• 100 g fresh or canned pineapple;
• carrot;
• egg;
• 1 st. a spoonful of starch;
• a clove of garlic;
• 2 cm ginger root;
• vegetable oil;
• soy vinegar.

To make the meat tasty and tender, we suggest preparing a marinade.

Marinade Ingredients:

• 3 art. spoons of soy sauce;
• 2 tbsp. spoons of rice vinegar;
• 0.5 teaspoons of granulated sugar;
• 1 teaspoon of salt.

Cooking method:

Pork with vegetables in Chinese style with mushrooms

You can supplement the dish with mushrooms, if there is no shiitake, then available champignons will do. It is best served with boiled rice, although you can eat it separately.

Ingredients :

• 250 g tenderloin;
• soy sauce;
• 125 g of champignons;
• Bell pepper;
• eggplant;
• bulb;
• carrot;
• 3 cloves of garlic;
• vegetable oil.

Cooking method:

Pork with vegetables in Chinese style with beans

Given the presence of legumes, the dish turns out to be hearty, and it is not necessary to use an additional side dish, but if desired, rice or noodles can be served.

Ingredients:

• 35 g of sesame seeds;
• 0.5 kg minced pork;
• 4 tbsp. spoons of breadcrumbs for breading;
• egg;
• 280 g carrots;
• a clove of garlic;
• 2 tbsp. spoons of oil;
• 250 g of bell pepper;
• 185 g of sprouted golden beans;
• 3.5 st. spoons of soy sauce;
• 4 tbsp. spoons of ketchup;
• 1 st. meat broth;
• 3 teaspoons of starch.

Cooking method:

Any recipe from this publication will allow you to prepare an original and very tasty dish that both adults and children like. If you do not like pork, you can replace it with beef, veal and even chicken in the proposed recipes.

Experiment with different marinades, such as using honey or mustard to add sweetness or spice to the dish.

Chinese pork is the hallmark of Chinese culinary traditions. Thanks to the skills of cooks, meat can take on the appearance, taste and smell of completely different products - fish, fruits, poultry ... Such a dish in the original execution is certainly a decoration of any table.

Pork in Chinese sweet and sour sauce is a popular national dish that can be prepared from the following products:

• meat - 500 g;
• starch - 200 g;
• sugar - 100 g;
• tomato paste and vinegar - 20 ml each;
• salt, sunflower oil.

To enjoy the original dish, follow a simple algorithm:

1. Thin pieces are prepared from the pulp, which are placed in a bowl, covered with starch and poured with a small amount of water (100 ml).
2. Well-soaked meat is deep-fried.
3. After that, sugar and pasta are placed in a clean, cold pan, and a strong fire is turned on under them.
4. Next, a spoonful of salt is poured and 150 ml of boiling water is poured.
5. After boiling the thoroughly mixed sauce, vinegar is poured in.
6. To thicken the dressing, a spoonful of starch is added to it.
7. In the final, the meat is laid out in the sauce and stewed for about 3 - 4 minutes.

Pineapple Recipe

Fans of the taste of exotic fruits can try the recipe from the following products:

• tenderloin - 500 g;
• Bulgarian pepper - 200 g;
• onion - 100 g;
• pineapple - 1 can;
• garlic - ½ head;
• soy sauce and vinegar - 30 ml each;
• ginger, starch, sunflower oil, pepper.

Meat with pineapples is prepared as follows:

1. The pulp is cut into pieces, which are peppered, rolled in starch and fried. Ready meat is laid out in a separate bowl.
2. Chopped onions and peppers are sautéed for about 10 minutes in a frying pan, where 5 g of dry ginger and chopped pineapples are added.
3. A dressing is prepared from pineapple juice, soy sauce, vinegar, starch and minced garlic.
4. The meat is laid out in a pan with vegetables, poured with dressing and stewed over low heat for 5 minutes.

Pineapples in the recipe can be safely replaced with fruits that are more familiar to us. For example, canned apricots or even ripe fresh plums.

Chinese style pork with vegetables

A quick and very tasty dish can be made from:

• 300 g pork;
• 1 bell pepper;
• 1 carrot;
• ½ celery root;
• 1 bulb;
• ½ head of garlic;
• 60 ml soy sauce;
• 15 ml of lemon juice;
• starch, ginger, vegetable oil.

Cooking method:

1. As a marinade, a mixture of soy sauce, lemon juice, grated ginger and starch is used.
2. Oblong pieces of meat are marinated in the resulting composition for 10 minutes.
3. At this time, onion half rings, strips of carrots, peppers and celery are fried in a pan.
4. Vegetables are laid out on a plate, and meat is sent to the pan.
5. 5 minutes before cooking, the vegetables are laid out to the pork and all components are thoroughly mixed.

Cooking a traditional dish with rice

A hearty dish, characterized by a special aroma, can be prepared from the following food set:

• tenderloin - 400 g;
• Bulgarian pepper - 1 pc.;
• eggs - 2 pcs.;
• carrots - 3 pcs.;
• onions - 2 pcs.;
• bamboo sprouts (canned) - 1 can;
• garlic - 3 cloves;
• rice - 150 g;
• soy sauce - 75 ml;
• vinegar - 30 ml;
• ginger, flour, sunflower oil, sugar, pepper.

To get a beautiful dish with friable rice at the exit, choose long-grain varieties for cooking. They have less starch, which means they are less likely to turn into mush.

Cooking steps:

1. The tenderloin is cut into pieces, which are peppered and dipped in a batter of eggs and flour.
2. Vegetables (including bamboo shoots) are cut into strips and sautéed.
3. From soy sauce, sugar, vinegar, chopped garlic and dry ginger, a dressing is prepared, which is poured over meat and vegetables.
4. Braised pork in Chinese style served with a side dish of crumbly rice.

Arrows of garlic with pork in Chinese

In the menu of Chinese restaurants, you can often find an interesting dish, which includes garlic arrows that are not traditional for our cuisine.

This recipe is made from:

• 600 g pork;
• a bunch of garlic arrows;
• 150 ml soy sauce;
• a small amount of dried ginger and starch;
• frying oils.

To diversify the diet, follow the following sequence of actions:

1. Thin slices of meat are marinated in ⅓ soy sauce for about 20 minutes, after which they are fried along with ginger over intense heat. This keeps the meat juicy.
2. The arrows are cut into small pieces and fried in another pan for about 3 minutes with constant stirring.
3. From the remaining sauce and a pinch of starch, a dressing is prepared, which is poured over the meat and arrows connected in the pan.
4. After boiling the sauce, the dish is stewed for about 5 minutes and set aside.

Cooking option with noodles

• 500 g pork;
• 200 g noodles;
• 200 g mushrooms;
• 1 sweet pepper;
• 100 ml soy sauce;
• 30 ml of ketchup;
• honey, rice vinegar, flour (15 g each);
• salt and spices.

Of course, such a recipe requires special Chinese noodles, but if such a product is not available to you, prepare a dish with high-quality durum wheat noodles.

Cooking method:

1. The meat is cut into thin slices, which are sprinkled with salt and ginger, then rolled in flour and fried in a large amount of boiling oil.
2. At this time, the noodles are boiled and leaned back in a colander.
3. Chopped mushrooms are fried with pepper and a little salt.
4. The resulting mass is combined with meat and poured with a mixture of honey, vinegar, ketchup and soy sauce.
5. After 3 minutes, the noodles are laid out to the meat.
6. After 5 minutes, the dish is ready to serve.

Pork in Chinese batter

A delicate dish that does not require special culinary skills will require the preparation of the following ingredients:

• 500 g of meat;
• a couple of eggs;
• 15 g of sugar;
• the same volume of vinegar and starch;
• bulb;
• carrot;
• a head of garlic;
• 30 ml of tomato sauce;
• salt, spices and oil for frying.

Follow these steps in the process:

1. For batter, eggs are mixed with starch and salt.
2. Pork is cut into pieces, which are dipped in the resulting composition and fried in hot oil until tender.
3. Vegetables are cut into strips and sautéed with the addition of sauce diluted in the same amount of water.
4. After 2 minutes, sugar, vinegar and salt are added to the vegetables.
5. After the dressing thickens, the meat is laid out in the pan and “comes” along with the vegetables for a couple more minutes.

How to cook with mushrooms?

After a series of culinary experiments, it becomes clear that mushrooms perfectly complement Asian cuisine.

For wonderful meat in Chinese they take:

• zucchini;
• carrot;
• bulb;
• 2 bell peppers;
• 200 g of champignons;
• 400 g of meat;
• a head of garlic;
• salt, spices, soy sauce.

The main stages of the cooking process:

1. Onions, peppers, mushrooms and zucchini are cut into strips, carrots are rubbed.
2. The meat is cut into pieces, salted and fried with onions in a pan with a thick bottom.
3. After the formation of a golden crust in the onion-meat mass, prepared vegetables are sent to it.
4. 5 minutes before readiness, the sauce is poured into the dishes and the garlic passed through the press is laid out.

Chinese pork chop

To prepare a wonderful meat dish for a side dish, literally melting in your mouth, you should prepare:

• 500 g pork;
• 30 ml soy sauce;
• a head of garlic;
• green onions;
• flour;
• 3 eggs;
• some oil.

An Asian dish is prepared according to the following scheme:

1. The meat is cut into portions, which are beaten and marinated in a mixture of sauce, crushed garlic and chopped onions.
2. After 20 minutes, the chops are rolled in flour, dipped in a beaten egg and fried for 2 minutes on each side until cooked.

So, fragrant and tasty pork in Chinese, thanks to a large number of cooking variations, today has become a popular dish, the performance of which is accessible even to novice cooks. Try it and be sure - the result will pleasantly surprise you!

What do you say? No my "ah!" and "oh!" will not convey the aroma that is in the house when I cookChinese style pork in sweet and sour sauce. The hearty smell of pork mixes with a sweet note of ginger and is enveloped in a tomato symphony ... In general, this is not meat, this is a crime - it is impossible to stop, it is impossible to break away, it is impossible to stop overeating. However, it fits very well. pork and sweet and sour sauce.

The basis for this dish, obviously, is pork fillet. Let's take a good piece, weighing about 600-700g. Let the meat rest a little so that it is easy to cut it. Cut the pork into cubes with a side size of about 1.5 cm. And let the pieces of pork already completely thaw, defrost naturally, at room temperature.

Also, to cook Chinese pork, we will need:

- Soy sauce;

- ground ginger;

- Starch;

- Ground black pepper;

- Salt;

- Tomato paste or good ketchup;

- Onion.

If available, you can add fresh bell peppers, fresh cherry tomatoes, fresh cucumbers, canned pineapple to this recipe. Today I will limit myself to only onions ...

Pour 60-70 ml of soy sauce into the meat. It is better to take soy sauce of the original Korean production. And give preference to classic sauces, without the addition of any garlic, mushrooms, etc.

We let the meat stand in the soy sauce for 20-25 minutes, stirring every 5 minutes so that the sauce penetrates the meat fibers. If the sauce is not very salty, then you can pour in just one small pinch of salt.

When the meat is marinated in soy sauce, pour 4 tablespoons into it, without a slide, potato or corn starch.

And actively mix the pieces of meat. One of the most important secrets of this recipe lies in the starch. He grabs the last of the sauce that hasn't been absorbed into the pork yet. And also, starch forms a thin enveloping film around each piece of meat. This is somewhat reminiscent of the batter principle.

Place a large deep frying pan on the stove. Pour refined sunflower oil into it. You need a lot of oil, a layer of at least 1 cm deep. We heat the oil in a frying pan.

Prepare a plate where we will lay out the fried pieces of pork. We cover the plate with napkins so that they absorb excess oil that will drain from the pieces of fried pork.

When the oil is hot, put the pork pieces in it. We do not dump everything, namely, we put the pieces one at a time so that they do not come into contact when frying.

We hold on one side, until the acquisition of a confident golden color and turn over.

When the meat is so fried on both sides, we take out the finished pieces.

I put them on a plate with a napkin. And put in a frying pan, fry, the next batch of meat.

So we overcook all the prepared pork.

In parallel with frying the meat, prepare the onion. Peel a couple of medium bulbs.

Cut them into medium sized cubes.

Pour off most of the oil from the pan. Perhaps it will come in handy for some other dish where deep-frying is needed, in a large amount of fat. In the pan, leave quite a bit of oil to fry the onion on it.

Fry the chopped onion until light golden.

While the onion is frying, let's prepare a sweet and sour sauce, without which many Chinese dishes are unthinkable, and, in particular, our today's Chinese pork.

Put 2-3 tablespoons of tomato paste or ketchup in a bowl. Add two tablespoons of sugar. Pour a little black pepper and two teaspoons of ground ginger.

If we use ketchup, then we do not add salt. If it's pasta, add a little salt. Add some warm water to the bowl. Stir to dissolve the sugar and achieve a homogeneous consistency.

Put the fried meat on the fried onion and pour the sweet and sour sauce. If it turned out too thick, then pour in another half a glass of water so that the dish is extinguished.

Simmer for 10-15 minutes over very low heat. Some of the water evaporates. The starch also takes some of the liquid. And you get mouth-watering pieces of pork, which are enveloped in a fairly thick sweet and sour sauce. And a minimum of gravy, in fact.

Boil a crumbly rice side dish, or cook Chinese noodles. And serve with them our Chinese-style pork in sweet and sour sauce.

Very cool dish! No worse than a Chinese restaurant.

Chinese pork is the hallmark of Chinese cuisine. There are many ways to cook meat and each of them is good in its own way. Almost every recipe contains sugar or other sweetener, so the dish always comes out deliciously tasty and savory.

How to cook pork in Chinese?

Chinese pork dishes are savory and delicious. Who has tried them once, tries to cook them on his own and enjoy their taste. But in order for them to turn out, you need to follow the recipe and cooking recommendations exactly.

1. Pork is chosen with a minimum amount of fat.
2. The meat is cut into pieces so that they can be taken with chopsticks and eaten in one go.
3. For frying meat, it is better to use a wok pan.
4. Pork is fried, breaded in flour or starch. This creates a crust on top and retains juiciness.

Chinese style pork in sweet and sour sauce

Sweet and sour comes out so appetizing that even those who do not accept mixing flavors will like it. It is best served with rice. From the specified amount of products, you will get 2 servings of fragrant treats, the preparation of which will take no more than half an hour.

Ingredients:

• pork - 500 g;
• pineapple juice - 150 ml;
• soy sauce, vinegar - 2 tbsp. spoons;
• starch - 2 teaspoons;
• garlic - 2 cloves;
• flour.

Cooking

1. The meat is salted, rolled in flour and fried.
2. The juice is mixed with soy sauce, starch, vinegar and garlic.
3. The meat is poured with sauce, brought to a boil, the fire is reduced, and the pork in Chinese style will be ready in 5 minutes.

Chinese cuisine is not quite familiar and understandable to many. What is worth as in this recipe. But you shouldn't be afraid of it. Pork with vegetables in Chinese style is a very harmonious and tasty dish. Vegetables should not be overcooked, they should be golden brown and slightly crispy inside.

Ingredients:

• pork neck - 1 kg;
• onion, pepper, zucchini - 1 pc.;
• cucumbers - 2 pcs.;
• oil - 100 ml;
• sesame - 1 tbsp. spoon;
• soy sauce, white wine - 60 ml each;
• rice vinegar - 20 ml;
• salt, sugar - 1 teaspoon each.

Cooking

1. For the marinade, vinegar, sugar, half the oil, wine and soy sauce are mixed.
2. The meat is cut into slices, poured with marinade.
3. The pan with oil is heated, the meat is fried in parts, sesame seeds, onions are added and fried until tender.
4. The rest of the vegetables are chopped into strips and fried until half cooked.
5. Add meat and stir.

In Chinese, this is a dish that can often be found on the menu of restaurants. It will satisfy and please the most sophisticated gourmets. Its peculiarity is that meat and blue ones will turn out with a delicious golden brown. A delicious sweet and sour tomato sauce complements the dish.

Ingredients:

• eggplant - 3 pcs.;
• pork - 500 g;
• carrots - 300 g;
• pepper - 2 pcs.;
• garlic - 6 cloves;
• soy sauce - 150 ml;
• eggs - 2 pcs.;
• sugar, tomato paste, vinegar - 1 tbsp. spoon
• starch - 50 g.

Cooking

1. Proteins, 80 ml of soy sauce are added to the pieces of meat.
2. Carrots and peppers are cut into strips, and peeled eggplants are cut into slices. Drizzle them with soy sauce and roll in starch.
3. Chopped garlic is fried.
4. Vegetables are added, cooked for 5 minutes, put in a saucepan, and pieces of meat rolled in starch are sent to the pan.
5. Fry for 10 minutes and send to vegetables.
6. Fried eggplant.
7. For the sauce, stir tomato, starch, 80 ml of soy sauce, sugar and vinegar in 200 ml of water, heat and put meat and vegetables into it, stir and turn off.

Many people know that chicken meat is often combined with pineapples. But the fact that in Chinese comes out excellent is not known to many. A huge plus delicacy is that it is prepared quickly. The meat is soaked in sauce and it turns out fragrant and spicy. When serving, you can crush it with sesame seeds.

Ingredients:

• pork - 400 g;
• tomato - 70 g;
• pineapples - 1 can;
• starch, sugar - 50 g each;
• wine vinegar - 50 ml;
• water - 100 ml.

Cooking

1. Pieces of meat are salted, rolled in starch and fried.
2. For the sauce, a tomato is bred in water, salted, sugared, vinegar is poured in.
3. Pour the mixture into a saucepan, after boiling lay out pineapples, pieces of meat and stew for 2 minutes.

Oriental cuisine lovers will love Chinese-style crispy pork in combination with sauce. After all, the delicacy is not only very tasty, but also satisfying. Batter can be cooked in different ways. In this case, a variant of starch and eggs is proposed, thanks to which the meat is obtained with a crispy crust.

Ingredients:

• pork - 500 g;
• sugar, starch, vinegar - 1 tbsp. spoon
• eggs - 2 pcs.;
• oil - 400 ml;
• onions, carrots, garlic - 1 pc.;
• tomato sauce - 50 g.

Cooking

1. Starch is mixed with eggs and salted.
2. Pieces of meat are dipped in batter and fried.
3. Vegetables are chopped into strips, fried, poured in tomato and 50 ml of water.
4. After a couple of minutes, add vinegar, sugar, salt and boil until thick.
5. Pork is served to the table, poured with sauce.

Chinese fried pork - Gabajou - an unusually tasty dish. The meat for him needs to be cut very thinly, the pieces should be translucent. To do this, the pork must first be well frozen. Do not overcook the meat, otherwise you will get crispy chips.

Ingredients:

• pork chop - 300 g;
• starch - 3 tbsp. spoons;
• oil - 120 ml;
• soy sauce - 40 ml;
• garlic - 2 cloves;
• ginger root - 20 g.

Cooking

1. Starch is mixed with water in a ratio of 1:1.5. The meat is dipped into the mixture, and left for 15 minutes.
2. In a wok, heat the oil, lower the meat into it and fry for 2 minutes on each side.
3. The starch mass is mixed with soy sauce, ginger, garlic and 150 ml of water.
4. The sauce is poured into the pan and brought to a boil, the meat is laid out, mixed, and the Chinese-style pork is ready to serve.

Pork in Chinese spicy sauce is a dish that lovers of spicy food will appreciate. It is tasty, juicy and fragrant. This dish will transform your daily menu, adding bright colors to your usual diet. The recipe may seem complicated at first, but in fact, in just 40 minutes, everything will be ready.

Ingredients:

• pork - 500 g;
• grated ginger - 4 teaspoons;
• carrots - 300 g;
• garlic - 10 cloves;
• soy sauce, semi-sweet white wine, sugar - 8 teaspoons each;
• green onion feathers - 8 pcs.;
• starch - 100 g;
• chili pepper - 4 pcs.;
• rice vinegar - 6 teaspoons;
• water - 100 ml;
• oil - 5 tbsp. spoons;
• salt - 1 teaspoon.

Cooking

1. For the marinade, mix 4 tablespoons of soy sauce, wine and 5 tablespoons of starch, ginger.
2. The meat is cut into pieces, poured with marinade and put in the cold for half an hour.
3. For the sauce, combine the remaining soy sauce, starch, wine, salt, sugar, water, vinegar and stir.
4. Oil is heated in a wok, carrots are laid out and sautéed.
5. Roast the meat.
6. Add garlic, pepper and fry all together for 1 minute.
7. Add carrots, pour in the sauce, mix.
8. Chinese Spicy Pork will be ready when the sauce thickens.

Chinese style pork in soy sauce

Pork in Chinese - an affordable recipe. All the ingredients for it can be purchased at any supermarket. Given that the pork used is not fatty, you should not be afraid that the meat will be dry. It soaks in the sauce and comes out soft. It will take no more than half an hour to prepare 2 servings.

Ingredients:

• pork - 300 g;
• soy sauce - 150 ml;
• garlic - 3 cloves;
• apple cider vinegar, starch, sugar - 1 tbsp. spoon
• green onion, sesame seeds.

Cooking

1. For the sauce, mix starch with soy sauce, add sugar, vinegar and garlic.
2. The meat is rolled in starch and fried.
3. The fire is reduced, the meat is poured with sauce, stewed for 4 minutes, laid out on a plate, sprinkled with sesame seeds and green onions.
4. Chinese style pork is ready to serve.

The recipe for Chinese pork with mushrooms allows you to cook a dish that will not leave anyone indifferent, it turns out so tasty, satisfying and fragrant. Instead of mushrooms, other mushrooms, champignons, or those that you like more are quite suitable. The dish is in perfect harmony with any side dishes.