Shredded Pork with Mixed Vegetables
Prep time
Cook time
Total time
Serves: 4-5
  • 500 g pork tenderloin, sliced into thin match stick sizes
  • 200 g bean sprouts
  • 1 carrot, sliced into thin match stick sizes
  • 150 g green beans, thinly sliced on an angle
  • ¼ head large cabbage, thinly sliced
  • 1 thumb-sized ginger, sliced into thin match stick sizes
  • 6 cloves garlic
  • 4 stalks spring onions
  • 2 tbsp Chinese cooking wine
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 3 tbsp soy sauce
  • salt
  • peanut oil
  1. In a bowl combine Chinese cooking wine, salt, cornstarch, 1 tablespoon of oil and baking soda. Add the pork and let it marinate for 15 minutes.
  2. Using very high heat, prepare a wok with oil. Once wok starts to smoke add pork and stir fry for 2-3 minutes until it’s not pink in colour, you might have to do this in batches if you don’t have a big wok. Remove pork then set aside.
  3. Using the same wok add more oil then sauté garlic, ginger and spring onions.
  4. Add the carrots, green beans and cabbage then stir fry for 2 minutes.
  5. Add the pork and bean sprouts then stir fry for a minute.
  6. Add the soy sauce then mix it well. Continue to stir fry for 2 minutes and occasionally rehydrate with a bit of water. Remove from wok then serve immediately.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at