1/2 Photos of Singapore Pork and Onion Stir-Fry (Chinese)
A recipe from my mum, tweaked by me. I love this marinade - you can use it for chicken, and bee hoon (rice vermicelli). For the bee hoon, just prepare the pork first, then add in chopped veggies (cabbage, carrots). After soaking your bee hoon in hot water for 10 minutes, throw the lot in and fry. Add more oyster sauce (till the noodles are a light brown) and you're good to go! ***If you find the marinade too salty, just decrease all the sauce amounts. Proportions: [light soya sauce = oyster sauce] and [dark soya sauce = 2 x light soya sauce]
My Private Note
Units: US | Metric
- 1Slice onions. Set aside.
- 2Slice pork against the grain into thin, matchbox-sized pieces.
- 3Place in large bowl. Marinate with sauces, sugar and sesame oil.
- 4Mix well. Leave for 15-60 minutes to marinate.
- 5Heat frying pan / wok with 2 tablespoons of oil.
- 6Stir-fry onions on low fire, till soft and fragrant.
- 7Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
- 8Cook over medium heat.
- 9Serve with rice.
Browse Our Top Pork Loins Recipes
Nutritional Facts for Singapore Pork and Onion Stir-Fry (Chinese)
Serving Size: 1 (157 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 222.5
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 4.4 g
- Cholesterol 63.0 mg
- Sodium 481.6 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 0.5 g
- Sugars 1.7 g
- Protein 20.4 g