Follow these steps for perfect results
Pork thigh
cubed
Onion
chopped
Green pepper
chopped
Carrot
sliced
Eggplant
cubed
Salt
White pepper
Apple and cranberry chutney
White wine
Tomato paste
Oyster sauce
Water
Chinese chicken stock granule
Olive oil
Cashew nuts
Chop the onion, carrot, green pepper, and pork into bite-sized pieces.
Heat the oil in a skillet over medium heat.
Sauté the onion until softened.
Add the carrot and green pepper and continue frying for a few minutes.
Add the pork and stir-fry until browned.
Season lightly with salt and pepper.
Pour in water and bring to a simmer.
Add apple and cranberry chutney, wine, tomato paste, oyster sauce, and chicken stock granule (or soup stock).
Combine all ingredients well and simmer over medium-low heat for 5-10 minutes, until the sauce thickens slightly.
Serve hot over rice.
If desired, thicken the sauce with a teaspoon of flour (added before frying pork) or katakuriko slurry (cornstarch and water) at the end.
Expert advice for the best results
Adjust the amount of chutney to your preferred level of sweetness and sourness.
For a spicier kick, add a pinch of red pepper flakes.
Serve with steamed broccoli or other vegetables for a complete meal.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated
Serve in a bowl over rice, garnished with chopped green onions and sesame seeds.
Serve with white rice or brown rice.
Serve with a side of steamed vegetables.
The sweetness of the Riesling complements the sweet and sour flavors of the dish.
Discover the story behind this recipe
Popularized by Chinese restaurants worldwide
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