Stir-Fry Lychee and Water Chestnut With Pork
To make this dish, we fry lychee and water chestnut until golden brown. Then add sauce to stir fry pork. When it is done, add lychee and water chestnut to stir-fry and mix the aroma together. The taste is so special that you will never forget.
- Do not fry lychee and pork over time. Remove from heat when the meat is medium-well to prevent overcooking.
- Add lychee and water chestnut from the side of the pot to prevent splashing oil.
- Fry until golden brown. It is the key to make it crispy and tender.
Cut lean pork into long slices, about 10 cm long and 5 cm wide. Make cross-cut on the slices.
Peel water chestnut and cut into small pieces. Mince vinasse of cooking wine into a paste. Set aside.
Add water chestnut and lychee into a bowl. Add minced vinasse, cornstarch, and 1 teaspoon of water.
Cut green onion into small pieces. Cut garlic into slices. Set aside.
Add light soy sauce, vinegar, sugar, chicken soup, cornstarch, and a tablespoon of water into a bowl. Mix well to make it as a sauce. Set aside.
Add 2 bowls of oil into the pot. Preheat the oil and fry lychee and water chestnut.
Fry until lychee and water chestnut becomes golden brown. Remove from heat and drain oil.
Use remaining heat to fry pork slices, green onion, and garlic until aromatic. Add the sauce into the pot and continue to cook until thickened.
Pour into fried lychee, pork slices, and water chestnut. Stir-fry until mix well. Top with sesame oil and serve.