Stir Fry is a great meal that can be done in two stages, everything can be chopped earlyin the day, then covered and left in the fridge. All that’s needed then is a burning hot pan. When helping with the demonstrations at the LitFest last year, I was drafted in to man a wok for one of the chefs. Honestly, I think my stove wasn’t as hot. I knew then at that stage that working in a Chinese restaurant would not be for me!
My Pork Stir Fry
Pork Fillet, thinly sliced
4 fresh Black peppercorns , crushed in a pestle and mortar
½ tablespoon of sesame oil
2 tablespoons sunflower oil
2 tablespoons freshly grated ginger
1 fresh red chillies , deseeded and chopped
100g of mushrooms, clean and sliced
1 pepper, deseeded and sliced
1 bunch spring onions, trimmed and sliced
Handful of other stir fry suitable vegetables, for example sugar snap peas, young broccoli. Basically use what you have.
2 cloves garlic , peeled and crushed
300g medium egg noodles , cooked
2 teaspoons fish sauce
6 tablespoons oyster sauce
1 small bunch fresh coriander, leaves chopped
75 ml chicken stock
low-salt dark soy sauce
Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until getting a caramel colour. Throw in the pepper, spring onions, garlic and other sliced vegetables and stir-fry until wilted. Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.
Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles.