Stir Fry Ginger Pork
This is a really quick, healthy and delicious recipe. Over the years I have experimented with different quality Woks, I have found that the lighter (cheaper) ones are better conducters of heat and you get a crispier finish to your dish.
Serves 2
Serves 2
- 2 Tbsp Sunlower Oil
- ½ Inch fresh Ginger peeled and grated
- 1 garlic clove , finely chopped
- ½ red chilli deseeded and chopped (optional)
- ½ Pork steak (chain removed), cut into thin strips
- 4oz Mange tout
- 2oz cashew Nuts
- 2 tbsp Soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp caster sugar
- 1tsp sesame oil
- Before you start, organise yourself, measure all your ingredients and arrange them close to the hob.
- Set your wok over high heat and until smoking and keep the heat high throughout the cooking process. Add half the sunflower oil and swirl around once or twice to heat through.
- Add the garlic, ginger and chilli, if using and stir-fry for 10-15 seconds, quickly add the pork pieces and continue to stir fry until they cook through 2-3 minutes. Transfer to a plate.
- Return the wok to the heat and add the remaining sunflower oil. Swirl again to heat through, then add the mangetout. Stir fry again for 2-3 minutes until crisp but tender and beginning to catch the odd patch of brown. Add the cashew nuts stir-fry for another 30 seconds.
- Return the pork to the pan. Add the soy sauce, wine and caster sugar and stir-fry for 1 minute more. Add the sesame oil, season with freshly ground pepper and toss to mix. Serve with noodles.
Labels: Main Course
