In a large bowl , mix together the pork, corn flour, soy sauce, rice wine or sherry sesame oil, minced garlic and minced ginger and leave to marinade for 30 minutes. Next, heat the oil in a wok, and quickly stir fry the carrot and ginger slices. Add the spring onions and chicken (but do not add the juices) and toss around in the wok to coat in the oil. Cook for a few minutes. When the chicken is almost ready, add in the mange tout, plum sauce, water and the reserved juices from the chicken. Cook for just 1 or 2 more minutes. If the sauce gets too thick just add some more water. Serve the sweet beef with ginger and plum sauce immediately with some cooked noodles.
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