粟米肉粒飯Sweetcorn and Diced Pork Rice

Prep 15 min·Cook 10 min·Rest 15 min

1. 1You're here
   Step 1.

   Cut the pork into 1 cm dice.

   220 g Pork shoulder steak or loin

   Knife work
2. 2
   Step 2.

   Mix the pork with the light soy, sugar and water until the water is absorbed, then stir in the cornflour and oil. Leave for 15 minutes.

   220 g Pork shoulder steak or loin2 tsp Light soy sauce½ tsp Sugar1 tbsp Water1 tsp Cornflour1 tsp Cooking oil (for the marinade)

   15 minMarinate
3. 3
   Step 3.

   Heat the oil in a wok over high heat and stir-fry the pork for 2–3 minutes until just cooked. Lift it out.

   1 tbsp Cooking oil220 g Pork shoulder steak or loin

   3 minStir-fry
4. 4
   Step 4.

   Put the creamed corn, stock and peas and carrot into the wok and bring to the boil. Season with a little salt.

   1 Creamed sweetcorn150 ml Chicken stock60 g Frozen peas and diced carrotto taste Saltoptional: 150 ml Slow-Simmered Chicken Stock

   3 min
5. 5
   Step 5.

   Return the pork, stir the slurry and pour it in, stirring until the sauce coats the back of a spoon.

   220 g Pork shoulder steak or loin2 tsp Cornflour mixed with 2 tbsp water

6. 6
   Step 6.

   Turn off the heat and pour the egg in a thin stream while stirring slowly, so it sets in soft ribbons.

   1 Egg, beaten

   Wok-chan's tip鑊仔貼士

   Adding the egg off the heat gives silky ribbons instead of rubbery lumps.
7. 7
   Step 7.

   Pour over the hot rice and serve.

   400 g Hot cooked rice