2 T. canola oil
\n2 onions, thinly sliced
\n1 red chilli, seeded and chopped
\n171\/2 oz. lean pork, thinly sliced
\n1\/2 C. brown sugar, lightly packed
\n1\/2 C. water
\n1 T. oyster sauce
\nFresh Cilantro, chopped<\/p>\n
Heat oil in a wok or large skillet. Add onions, chilli and pork and fry until golden brown, about 5 minutes. Add brown sugar, water and fish sauce and bring to the boil. Lower heat and simmer for 4 -5 minutes or until sauce is thick and syrupy, stirring while cooking. Sprinkle with chopped coriander and serve with steamed Jasmine rice.<\/p>\n
Yield: 4 servings
\nCalories: 304
\nFat: 12g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. canola oil 2 onions, thinly sliced 1 red chilli, seeded and chopped 171\/2 oz. lean pork, thinly sliced 1\/2 C. brown sugar, lightly packed 1\/2 C. water 1 T. oyster sauce Fresh Cilantro, chopped Heat oil in a wok or large skillet. Add onions, chilli and pork and fry until golden brown, about 5 minutes. Add brown sugar, water and fish sauce and bring to the boil. Lower heat and simmer for 4 -5 minutes or until sauce…<\/p>\n