Pork stir-fry

The combination of acidic rice wine and salty dark soy sauce seasons the pork beautifully, paired with sticky coconut rice to create an easy, flavourful family dinner

Pork stir-fry

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

15

MINUTES

Ingredients

  • 2 tbsp rice wine

  • 2 tbsp dark soy sauce

  • 2 tsp cornflour

  • 1 tsp sesame oil

  • 450g pork stir-fry strips

  • 2 tbsp sunflower oil

  • 120ml chicken stock

  • 5cm piece of root ginger, peeled and finely grated

  • 275g sliced mixed peppers, sliced red onion and bok choi

  • handful of sesame seeds

  • 1 long red chilli, sliced thinly

  • For the sticky coconut rice:

  • 1 mug of basmati rice

  • 200ml coconut milk

  • ½ mug of water

  • pinch of sea salt

Method

  1. Place one tablespoon of rice wine and one tablespoon of soy sauce in a shallow dish and add the cornflour and sesame oil. Stir in the pork and set aside for 5 minutes.

  2. Rinse the rice in several changes of water until the water is no longer cloudy. Add all the rice ingredients to a small pot and bring to the boil. Cover, reduce the heat to low and allow to steam for 15 minutes.

  3. Heat a wok until smoking hot. Add one tablespoon of the sunflower oil. Tip in the pork and stir-fry for 3-4 minutes, until sealed and lightly golden. Transfer to a plate.

  4. Meanwhile, place the remaining tablespoon of rice wine and of soy sauce in a small pan with the stock and bring to a simmer.

  5. Add the remaining tablespoon of sunflower oil to the wok. Add the ginger and stir-fry for 10 seconds. Tip in the vegetables and continue to stir-fry for 2–3 minutes, until heated through and any leaves are just beginning to wilt, splashing over a little water occasionally to help the greens cook.

  6. Return the pork to the wok, then stir in the hot stock mixture. Cook for a minute or so until bubbling, stirring all the time.

  7. Remove the cover of the rice and fluff the rice with a fork. Spoon the steamed rice into warmed large bowls and spoon the ginger pork and greens on top. Scatter with the sesame seeds and chilli before serving.
    This recipe is from Fakeaway: Fast Food Made Healthy by Adrian Martin, published by Mercier Press Limited

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