Stir-fry Pork & Veggies in XO Sauce
Straight from the pan, this stir-fry pork & veggies in XO sauce is a result of clearing the fridge of the odd leftovers after making stir-fried seven vegetables & claypot pork noodles. The leftovers (minced pork, sliced pork and assorted vegetables) are stir-fried together in a delicious XO sauce. I was surprised that a leftover stir-fry with random ingredients can be so tasty. Next time, I will totally gather the ingredients just to make this ‘leftover’ dish :)
The dish goes well with rice as a result of the delicious XO sauce it is stir-fried in.
There is also a side condiment saucer of XO sauce to go with the rice.
These step-by-step photos taken on my iPhone also show the ingredients (and the way they are cut) as they are added to the wokpan.
Step 1. Stir fry garlic and ginger until fragrant, then add marinated minced & sliced pork.
Step 2. Stir fry until pork is 70% cooked (almost fully opaque).
Step 3. Add the “harder” vegetables, which are baby corn, Japanese scallion (negi), Chinese leek, spring onion (white bottom part).
Step 4. Add cut red chilli, XO sauce (pictured above), seasonings & Chinese wine (not shown).
Step 5. Stir-fry until everything is cooked & well mixed.
Step 6. Finally add the spinach and spring onion (green part).
When the spinach stems are cooked, the dish is ready. I served this straight from the pan!
I love xo sauce! The stirfry looks so appetizing and moreish.
Must be super flavorful because it has got a variety of “leftover” flavors :D