Another quickie, but goodie, for a week night.
I found this recipe because I was searching eatyourbooks for recipes using pork fillets. As you may recall, my lovely neighbour Regina is very generous with her pork fillets:) I have had more pork in the last six months than I have had in the rest of my life. It is all good. I am now looking in the pork chapters of books whereas before I would just skip them.
I knew this recipe would be a winner because it had some of my favourite things in it: ginger, chilli, garlic and sesame oil. With those flavours as a base, you can’t go wrong.
If you wish, you could replace the beans and leek with vegetables of your choice and the pork with chicken.
The recipe is from The Australian Women’s Weekly Sensational Stir-Fries.
Serves 3 or 4
- oil for stir frying
- 1 pork fillet (about 500g), sliced thinly
- 1 red chilli, chopped finely
- 1 tsp fresh ginger, chopped finely or grated
- 1 clove garlic, crushed
- 1 tsp sesame oil
- 2 tbs* hoisin sauce
- 1 leek, sliced
- 250g green beans, sliced
- 2 tsp fish sauce
- 1 tsp cornflour (cornstarch in the US)
- ½ cup chicken stock (or one stock cube and ½ cup water)
These are 20ml tablespoons.
- Combine the pork, chilli, ginger, garlic, sesame oil and hoisin sauce in a bowl, set aside.
The recipe does not say you need to marinate the ingredients but in a note it advises you can marinate them in the fridge for up to 24 hours.
- Blend the cornflour with the chicken stock, set aside.
- Heat a splash of oil in your wok.
- Stir-fry the pork mixture in batches until the pork is browned; remove from the wok.
- Heat some extra oil and stir-fry the leek and beans.
- Return the pork mixture to the wok. Add the fish sauce and blended cornflour and stock; stir until sauce boils and thickens slightly.
Serve with rice or noodles. As you can see from the photo, I went with noodles.