Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chinese / Singapore Pork and Onion Stir-Fry (Chinese) Recipe
    Lost? Site Map

    Singapore Pork and Onion Stir-Fry (Chinese)

    Singapore Pork and Onion Stir-Fry (Chinese). Photo by XinHuiApple

    1/2 Photos of Singapore Pork and Onion Stir-Fry (Chinese)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    psychera's Note:

    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]

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Slice onions. Set aside.
    2. 2
      Slice pork against the grain into thin, matchbox-sized pieces.
    3. 3
      Place in large bowl. Marinate with sauces, sugar and sesame oil.
    4. 4
      Mix well. Leave for 15-60 minutes to marinate.
    5. 5
      Heat frying pan / wok with 2 tablespoons of oil.
    6. 6
      Stir-fry onions on low fire, till soft and fragrant.
    7. 7
      Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
    8. 8
      Cook over medium heat.
    9. 9
      Serve with rice.

    Ratings & Reviews:

    • on April 21, 2013

      I tried this recipe but substituted onions for garlic as I didn't have any at home. Turned out really well too. The marinated meat was delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2009

      45

      This was really good- I think the recipe definitely should include veggies. I used 1/2 the pork but kept sauce ingredients the same. When I cooked it, I added one shredded carrot, and a stalk of celery thinly sliced. It doesn't seem like it would be enough sauce, but we found it delicious over brown rice cooked with broth. I served oriental cabbage salad on the side.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    53%
    Total Fat 13.1 g
    20%
    Saturated Fat 4.4 g
    22%
    Cholesterol 63.0 mg
    21%
    Sodium 481.6 mg
    20%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.7 g
    7%
    Protein 20.4 g
    40%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites