Yen Can Cook ~ Pork Neck and Vegetables Stir Fry

This meat and vegetables stir fry recipe has a delightful mixture of textures and flavors, and it’s incredibly tasty considering how simple it is. Instead of usual cooking oil, I use sesame oil to stir fry the meat for that extra nutty aroma and flavour. The vegetables combination can be adjusted according to your preference. You may use bell pepper, wood ear fungus, shiitake mushrooms, baby corn, celery and etc.


Ingredients (serve 2-3)

250g pork neck, thinly sliced

30g carrot, sliced

1pkt Shimeji Mushroom

50g Chinese leek, cut off the roots cut diagonally

3 cloves garlic, sliced

1 teaspoon oyster sauce

2 tablespoon cooking wine

2 tablespoons sesame oil

Salt & sugar to taste


Step 1: Bring a wok or pot of water to a boil and blanch carrot slices for approximately 40 seconds, drain and set aside.

Step 2: Add the oil to the wok over medium heat, put in garlic and saute till fragrant. 

Step 3: Add in sliced pork neck, stir fry for 1 minutes until the meat change colour. Add in Chinese leek and continue stir fry.

Step 4: Add the oyster sauce and cooking wine, followed by the Shimeji Mushroom and carrot, stir fry for 1 minutes. Season with salt and sugar, stir-fry for another 10-20 seconds.

Step 5: Serve.




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